Potato Cheese Pancakes Recipe

Introduction

Potato cheese pancakes are a delightful twist on traditional potato pancakes, featuring a gooey, cheesy center wrapped in a crispy golden exterior. Perfect as a snack or side dish, they combine comforting flavors with a satisfying texture.

Ingredients

• 500 g (1 pound) potatoes, peeled and cubed
• About 90 g (3/4 cup) all-purpose flour, plus more for coating
• 4 g (1 tsp) sugar (optional)
• Salt, to taste
• Black pepper, to taste
• Mozzarella cheese (or other stretchy cheese like Cheddar or Swiss), chopped
• Oil for cooking (such as peanut oil)

Instructions

1. Step 1: Peel the potatoes and cut them into medium-sized chunks.
2. Step 2: Boil the potato chunks in salted water until fork-tender, or steam them until soft.
3. Step 3: While the potatoes are still hot, mash them thoroughly with a fork, potato ricer, or masher until smooth and creamy.
4. Step 4: Stir in the flour, sugar (if using), salt, and pepper until the mixture is soft but not sticky. Add more flour if too wet.
5. Step 5: Using a 4 cm (1.5 inch) ice cream scooper, take two scoops of the potato mixture.
6. Step 6: Flour your hands well to prevent sticking and shape the scoops into a disc.
7. Step 7: Place about 1 teaspoon of chopped mozzarella cheese in the center of each disc and roll it into a ball, enclosing the cheese.
8. Step 8: Gently flatten the balls, coat all sides with flour, and place them on a parchment paper-lined or floured dish to avoid sticking.
9. Step 9: Repeat with the remaining potato mixture; you should get about 9 pancakes.
10. Step 10: Heat about 2 tablespoons of oil in a large non-stick pan over medium heat. Cook each pancake for about 5 minutes on each side, or until evenly browned and crispy.
11. Step 11: Drain the cooked pancakes on paper towels and serve immediately while warm and gooey.

Tips & Variations

• For a different flavor, try mixing in herbs like chopped chives or parsley into the potato mixture.
• Substitute mozzarella with other stretchy cheeses like cheddar or Swiss for varied taste.
• If the mixture feels too wet, add flour a little at a time to achieve the right consistency for shaping.
• Serve with sour cream or a simple garlic yogurt dip for extra indulgence.

Storage

Store leftover potato cheese pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium-low heat to crisp up the exterior again. Avoid microwaving to maintain the crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato mixture ahead of time?

Yes, you can prepare the mashed potato mixture in advance and refrigerate it for up to 24 hours. Shape and cook the pancakes just before serving for best texture.

What type of oil is best for frying these pancakes?

Use an oil with a high smoke point such as peanut, vegetable, or canola oil for frying. This helps achieve a crispy exterior without burning the pancakes.

Potato Cheese Pancakes Recipe

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4.6 from 91 reviews

Delicious and crispy Potato Cheese Pancakes made with mashed potatoes, flour, and melted mozzarella cheese in the center. These golden pan-fried pancakes are perfect as a comforting snack or side dish, featuring a crispy exterior and a gooey, cheesy core.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 9 potato cheese pancakes 1x
• Category: Snack
• Method: Frying
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potato Mixture

• 500 g (1 pound) potatoes, peeled and cubed
• 90 g (3/4 cup) all purpose flour (plus more for coating)
• 4 g (1 tsp) sugar (optional)
• Salt, to taste
• Black pepper, to taste

Cheese Filling

• Mozzarella cheese (or other stretchy cheese like Cheddar or Swiss), chopped, about 1 tsp per pancake

For Cooking

• Oil for cooking (such as peanut oil), about 2 tbsp

Instructions

1. Prepare Potatoes: Peel the potatoes and chop them into medium-sized chunks for even cooking.
2. Cook Potatoes: Boil the potato chunks in salted water until fork tender, or alternatively, steam them until soft and cooked through.
3. Mash Potatoes: While still hot, mash the potatoes thoroughly with a fork, potato ricer, or masher until the texture is smooth and creamy with no lumps.
4. Mix Dough: Add flour, sugar (optional), salt, and pepper to the mashed potatoes. Mix well until the mixture is slightly dry but still soft and not sticky. Add more flour if the mixture feels too wet.
5. Form Pancake Bases: Using a 4 cm (1.5 inch) ice cream scooper, scoop out two scoops of the mashed potato mixture. Flour your hands well to prevent sticking and shape the scoops into a disc shape.
6. Add Cheese Filling: Place about 1 teaspoon of chopped mozzarella cheese in the center of the potato disc. Roll the disc around the cheese to form a ball.
7. Shape Pancakes: Slightly flatten the ball to form a pancake shape. Coat every side with flour to prevent sticking and place the formed pancakes on a parchment-lined or floured dish.
8. Repeat: Continue the process until all the mashed potato mixture is used, yielding approximately 9 pancakes.
9. Cook Pancakes: Heat about 2 tablespoons of vegetable oil (peanut oil is recommended) in a large non-stick pan over medium heat. Fry the pancakes, cooking each side for about 5 minutes or until golden brown and crispy.
10. Drain and Serve: Remove the pancakes and drain them on paper towels to absorb excess oil. Serve immediately while hot and enjoy the melty cheesy center.

Notes

• Use a stretchy cheese like mozzarella, cheddar, or Swiss for the best melty center.
• If the potato mixture is too wet, add a little more flour to achieve the right consistency for shaping.
• Flour your hands generously to avoid sticking while shaping the pancakes.
• Peanut oil or any high smoke point oil is recommended for frying to achieve a crispy golden crust.
• Serve immediately for the best texture and gooey cheese experience.
• You can steam potatoes instead of boiling to retain more nutrients and moisture.

Keywords: potato pancakes, cheese pancakes, mozzarella pancakes, crispy potato snack, cheesy potato patties