Potato Cheese Pancakes (Print-Friendly Format)
Crisp potato pancakes with gooey mozzarella, pan-fried to golden perfection. Simple, savory, and crowd-pleasing.
# Required Ingredients:
→ Potato pancake base
01 -
500 g potatoes, peeled and cubed
02 -
90 g all-purpose flour, plus extra for coating
03 -
4 g granulated sugar (optional)
04 -
Salt, to taste
05 -
Black pepper, freshly ground
→ Filling and cooking
06 -
Mozzarella cheese, chopped (or other stretchy cheese such as Cheddar or Swiss)
07 -
Peanut oil (or other neutral vegetable oil), for cooking
# How to Make It:
01 -
Peel potatoes and cut them into medium-sized chunks.
02 -
Boil potato chunks in salted water until fork-tender, or steam until fully cooked.
03 -
While still hot, mash potatoes with a fork, potato masher, or potato ricer until smooth and creamy.
04 -
Add flour, sugar, salt, and black pepper to the mashed potatoes. Mix until a soft, non-sticky dough forms. If the mixture is too wet, gradually incorporate more flour.
05 -
Flour your hands and use a 4 cm ice cream scoop to portion out two scoops of potato mixture. Shape each portion into a disc.
06 -
Place about 1 teaspoon of chopped Mozzarella cheese in the center of each disc and enclose the filling by forming a ball.
07 -
Slightly flatten each filled ball into a patty. Coat the exterior of each pancake with additional flour and arrange on a parchment-lined or floured dish to prevent sticking.
08 -
Heat a large non-stick pan over medium heat with approximately 2 tablespoons of peanut oil. Fry pancakes for about 5 minutes on each side or until evenly golden brown.
09 -
Transfer cooked pancakes onto a paper towel to drain excess oil. Serve immediately while warm.
# Additional Information:
01 -
Cooled pancakes may be stored in the refrigerator for up to 2 days or frozen for up to 3 months. Avoid refrigerating uncooked formed pancakes, as the mixture will become wet and sticky.
02 -
A small amount of sugar in the dough provides nuanced flavor without making the dish sweet.