Description
Deliciously crispy potato cheese pancakes, perfect as a snack or side dish.
Ingredients
Scale
- 2 medium potatoes, peeled
- 1/4 teaspoon salt
- 1/4 cup shredded mozzarella cheese (or any melty cheese of your choice)
- 1 green onion, finely chopped
- Neutral oil for frying (such as canola or sunflower oil)
Instructions
- Grate the potatoes: Start by peeling the potatoes and grating them finely using a box grater. Once grated, place them in a clean dish towel or cheesecloth and squeeze out as much liquid as possible into a bowl. Let the liquid sit undisturbed for 5 minutes so the starch settles at the bottom—don’t throw it away!
- Prepare the batter: After 5 minutes, gently pour off the water from the bowl, leaving the white potato starch at the bottom. Add the grated potatoes back into the bowl with the starch. Stir in the salt, chopped green onion, and shredded cheese. Mix well to combine. The starch will help bind the pancakes.
- Heat the pan: In a non-stick skillet or cast-iron pan, heat a thin layer of oil over medium heat until shimmering.
- Shape and fry: Scoop a few spoonfuls of the potato mixture into the pan and flatten slightly with a spatula to form a small, round pancake. Cook for 3–4 minutes on each side or until golden brown and crispy. Don’t overcrowd the pan—cook in batches if needed.
- Drain and serve: Transfer the cooked potato cheese pancakes to a plate lined with paper towels to absorb excess oil. Serve hot, ideally with a dipping sauce of your choice—soy sauce with a splash of sesame oil works beautifully.
Notes
- These pancakes are best served hot.
- Feel free to customize with your favorite herbs or spices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg