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Crispy Parmesan Potato Cakes

Crispy Parmesan Potato Cakes
Parmesan Potato Cakes have a crispy outside and fluffy, creamy inside.
Enjoy them plain or load similiar to loaded potato skins
with cheddar, bacon, green onions and ranch dressing.

Crispy Parmesan Potato Cakes


Crispy Parmesan Potato Cakes
Crispy Parmesan Potato Cakes
Prep time:
Cook time:
Total time:
Serves: 25
  • 1 lb potatoes, boiled, peeled and roughly chopped
  • 1 medium onion, finely diced or grated
  • 1/4 cup milk or heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp zaatar or Italian seasoning (optional)
  • 2 tbsp butter
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 cup shredded Parmesan cheese
  • 1/4 cup vegetable oil for frying (or more if needed)
  • Optional:
  • sour cream, yogurt or dipping sauce of your choice for serving


  1. In a bowl combine potatoes, onion, milk, salt, black pepper, seasoning, butter, eggs, breadcrumbs and parmesan. Using a potato masher mash until creamy. I find it easier to use my Kitchen Aid mixer for this, it mixes it very well.
  2. Shape patties (1-1 1/2 in diameter). I always keep a bowl of water next to me so I can dip my fingers in it while shaping the patties since the mixture is sticky.
  3. Heat oil over medium heat.
  4. Working in batches, fry patties until golden (3-4 minutes per side), turn them carefully.
  5. Transfer to a plate lined with paper towel.
  6. Repeat for all the patties. Wipe down the pan, if there are any burnt pieces in it. Add oil, if needed for each new batch.
  7. Serve with a sauce of your choice

Recipe Credit:


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