I have always been a "foodie." I've always loved food, eating, recipes, etc. When I was between the ages of 5 and 9, my best friend in the world was a girl named Susan Warburton.
Here we are at the end of Grade one, we would have both been six years old. She is on the far left and I am right beside her. It was the awards ceremony at the end of the year.
Anyways, every Sunday night her mother would make potato pancakes for supper and they would have canteloupe melon with ice cream for dessert. I would gobble down my supper at home and then race my bicycle over to her house so that her mother would take pity on me and invite me in for potato pancakes and canteloupe and ice cream. I know . . . what a glutton.
I love, LOVED those potato pancakes. They weren't made of grated potato . . . they were made from mashed potatoes and were all pancakey. They were crisp on the outsides and soft on the insides and they were so delicious . . . 53 years later I am still thinking about them.
I got to thinking about them the other day . . . and salivating . . . and I thought to myself, I am going to try to replicate them. I cooked some potatoes and mashed them up and then let them cool down. Into the cooled potatoes I stirred some flour, seasonings and chopped spring onions . . . and cheese . . . just because by then I was thinking that some cheese would be very good in these. I was right. It was.
And cheese and onion are a fabulous flavour combination anyways. I flattened balls of it into pancake shapes, coated them in flour and then fried them in some oil until they were crispy brown all over. . . .
I served them . . . hot and crisp . . . topped with some sour cream and some more spring onions and for a little while I was six years old again and sitting at Susan Warburton's dining room table grinning from ear to ear because I had just tasted something fabulously delicious. Every bit as good as the memory . . . or maybe even better. I was happy. You will be too. Make them. TODAY!
*Cheese and Mashed Potato Fritters*Makes about 12
fine sea salt and freshly ground black pepper
freshly grated nutmegTo Serve:
chopped spring onions