Potato Cheese Pancakes Easy (Print Version)
Crisp potato pancakes filled with melted cheese, golden outside and creamy inside, ideal as a snack or side.
# Ingredients:
→ Main Ingredients
01 -
1 pound potatoes, peeled and cubed
02 -
3/4 cup all-purpose flour, plus extra for coating
03 -
1 teaspoon sugar (optional)
04 -
Salt, to taste
05 -
Black pepper, freshly ground
06 -
Mozzarella cheese or other stretchy cheese, chopped
07 -
Vegetable oil for cooking (such as peanut oil)
# Steps:
01 -
Peel the potatoes and cut them into medium-sized chunks.
02 -
Cook the potato chunks in salted water until fork-tender or steam until fully softened.
03 -
While still hot, mash the potatoes using a fork, potato masher, or ricer until smooth and creamy.
04 -
Incorporate flour, sugar, salt, and pepper into the mashed potatoes, mixing to create a non-sticky, soft, and slightly dry dough. Add more flour if the mixture is too wet.
05 -
Using a 1.5-inch ice cream scoop, take two scoops of the mixture. Flour your hands, form the dough into a disc, and add about 1 teaspoon chopped cheese to the center. Roll into a ball, then gently flatten.
06 -
Lightly coat each piece with flour and place on a parchment-lined or floured dish to prevent sticking.
07 -
Repeat shaping and filling until all the potato mixture is used, yielding approximately 9 pancakes.
08 -
Heat a large nonstick skillet over medium heat with about 2 tablespoons vegetable oil. Cook each piece for about 5 minutes per side or until evenly golden brown.
09 -
Set cooked pancakes on paper towels to drain excess oil. Serve immediately while hot.
# Notes:
01 -
Ensure potatoes are mashed while hot for a smoother texture and better binding.