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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/potato-cheese-pancakes-recipe/