Crispy Cheesy Potato Pancakes
A Delight for Kids and Adults Alike! Crispy Outside, Moist Inside Cheesy Potato Pancakes
Introducing a recipe for ‘Cheesy Potato Pancakes’ that picky eaters will devour and adults will love as a beer snack! The fantastic combination of seasonal potatoes and savory cheese creates a delightful mealtime experience. These pancakes are wonderfully savory and crispy on the outside, soft and chewy on the inside, with a rich cheese flavor that will captivate children’s taste buds. For adults, they make an excellent accompaniment to a cold glass of beer. You can easily make these delicious potato pancakes with no special ingredients. Shall we get started?
Main Ingredients- 5 medium potatoes
- 3-4 handfuls of mozzarella cheese
- 5 tablespoons potato starch
- 5-7 tablespoons breadcrumbs
- Generous amount of cooking oil
- 2/3 tablespoon salt
Others
Cooking Instructions
Step 1
First, prepare all the necessary ingredients before you start shredding the potatoes. Potatoes and pizza cheese are the main components, and potato starch and breadcrumbs are also needed. These ingredients play a crucial role in creating delicious cheesy potato pancakes.
Step 2
Peel the potatoes thoroughly and then shred them as finely as possible. Try to shred them thinly, as this will help achieve a crispier texture when cooked. Thinly shredded potatoes are more savory and delicious when pan-fried.
Step 3
Place the shredded potatoes in a bowl. First, add the salt and potato starch, and gently mix them by hand. (Tip: Before adding potato starch and salt, you can soak the shredded potatoes in cold water to remove excess starch. This will result in a cleaner, chewier texture. I skipped this step for simplicity.)
Step 4
Gently massage the salt and potato starch into the potatoes until they are evenly coated. The mixture should look like the consistency shown in the picture above. The potato starch helps absorb moisture and provides stickiness, ensuring the pancakes don’t fall apart easily.
Step 5
Now, add the breadcrumbs and mix them into the batter. Adding breadcrumbs will make the exterior of the pancakes crispier and more flavorful. If you don’t have breadcrumbs, you can use a small amount of tempura flour. However, remember that tempura flour is already seasoned, so you should reduce the amount of salt accordingly!
Step 6
Heat a generous amount of cooking oil in a frying pan until it’s sufficiently hot. Once the oil is hot, spread the prepared potato mixture thinly in the pan. (Tip: For added flavor, you can use butter instead of cooking oil. The rich aroma of butter will enhance the taste of both the potatoes and cheese.)
Step 7
When the bottom side of the pancake starts to turn golden brown, sprinkle a generous amount of mozzarella cheese over it. Then, cover the cheese with a thin layer of the remaining potato mixture. This helps the cheese melt lusciously inside without oozing out during cooking.
Step 8
Cover the pan with a lid to ensure the potato pancake cooks evenly throughout. At this stage, keep the heat very low. (Pro Tip: After flipping the pancake, remove the lid and adjust the heat to low or medium-low, controlling the heat to make the potatoes crispy. Be careful not to burn it, and cook until golden brown.)
Step 9
Using 5 potatoes typically yields about 2 large potato pancakes. They are delicious enough to eat on their own due to the seasoning, but you can prepare them as is for children who enjoy dipping them in ketchup.
Step 10
For family members who love ketchup, generously drizzle ketchup over the finished potato pancakes. The sweet and tangy ketchup will further enhance the savory potato flavor and the richness of the cheese, making them even more delicious. They are truly the best for kids’ snacks or as a snack for adults with drinks!
