Potato Cheese Pancakes Delight

These potato cheese pancakes are the kind of comfort food I turn to when I want something crispy on the outside and irresistibly gooey inside. Inspired by the versions I have seen from Italy to Korea they work as a side so well my family usually fights over the last one.

I first fell for the combination of potatoes and cheese on a cold night with friends and each time I make these pancakes they fill the kitchen with laughter and good memories.

Ingredients

• Potatoes: use starchy potatoes like russets for the fluffiest interior peel and cube for even boiling
• All purpose flour: helps bring the mix together and creates that tender pancake texture always opt for fresh flour for best results
• Sugar: gives a surprise hint of sweetness but they remain savory use regular granulated sugar and measure carefully
• Salt: brings out the flavors in the potatoes and cheese use fine sea salt for even seasoning
• Black pepper: adds a subtle warmth freshly cracked makes a big difference
• Mozzarella cheese: or a similar stretchy cheese like cheddar or Swiss makes the filling rich and gooey fresh mozzarella gives the best melt
• Oil for cooking: I like peanut oil for its high smoke point but any vegetable oil works just avoid olive oil for frying

Step-by-Step Instructions

Prepare the Potatoes:

Peel the potatoes and chop into medium sized chunks so they cook evenly. Boil them in salted water until they are fork tender. Alternatively you can steam them for a bit lighter texture.

Mash the Potatoes:

While still hot mash your potatoes using a potato masher or fork until the texture is smooth and creamy. If you own a ricer this is the moment for it.

Mix the Dough:

Add flour sugar salt and black pepper. Mix thoroughly until you have a not sticky and slightly dry but soft mixture. If it feels too wet dust in a little more flour.

Shape the Patties:

With floured hands use an ice cream scoop to collect two scoops of dough. Flatten into a disc. Place a spoonful of chopped mozzarella in the center and then form into a ball enclosing the cheese. Flatten slightly and coat all sides with more flour to prevent sticking.

Repeat Forming:

Continue shaping and stuffing until you have used all the potato mixture. Lay finished pancakes on a parchment lined plate so they do not stick while waiting.

Pan Fry the Pancakes:

Heat a large nonstick pan with a thin layer of vegetable oil over medium heat. Cook each pancake about five minutes per side or until golden and crispy. Do not rush the process because slow and even cooking builds the signature crust. Drain finished pancakes on a paper towel lined plate before serving.

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My favorite part of making these is watching the cheese pull as you break a warm pancake in half. My little niece will always try to steal the largest one for this very reason and it has become a running joke in the family.

Storage tips

Once cooked let the pancakes cool fully before storing. Place them in a single layer in an airtight container and refrigerate for up to two days. For longer storage freeze uncrowded on a tray then transfer to a bag and freeze for up to three months. Do not store raw pancakes as they become sticky and lose texture badly.

Ingredient substitutions

If you do not have mozzarella try cheddar gouda or Swiss for excellent melting. Gluten free flour can substitute in equal measure. You can leave out sugar for a fully savory version although I really love the sweet note it adds.

Serving suggestions

Serve these pancakes hot with a dollop of sour cream Greek yogurt or a fresh herb salad. They also pair beautifully with smoked salmon or a poached egg for brunch.

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A little history

Potato pancakes have roots that stretch from Eastern Europe to Asia and each variation tells a local story. In Italy where I learned these the cheese filling is a reason to gather around the table with friends and family.

Frequently Asked Questions About Recipes

→ What kind of potatoes work best?

Starchy potatoes like Russet or Yukon Gold yield the creamiest mashed base for a smooth pancake texture.

→ Can I use cheeses other than mozzarella?

Yes, stretchy options such as cheddar or Swiss work well, adding a different flavor and gooey filling.

→ How do I keep pancakes from sticking?

Coat your hands with flour when shaping and make sure both sides of each pancake are lightly floured before pan-frying.

→ Is it possible to prepare these in advance?

Cooked pancakes can be stored in the refrigerator for up to two days or in the freezer for three months. Reheat before serving.

→ What oil is best for frying?

Choose a neutral vegetable oil, such as peanut or canola, for even browning without overpowering the flavors.