Crispy Golden Potato Cheese Pancake: A Delightful Snack with a Crispy Outside and Chewy Inside!
The Best Snack for Kids and Appetizer for Adults! Potato Cheese Pancake Recipe
Create a special snack using potatoes, a healthy ingredient that invigorates and aids digestion. Thinly julienne potatoes, generously add savory cheddar cheese, and pan-fry until golden brown for a fantastic texture that’s crispy on the outside and chewy on the inside. This simple recipe yields a wonderful flavor, making it perfect as a nutritious snack for children or a satisfying appetizer when hunger strikes. Adding tomato ketchup for a sweet and tangy kick enhances the flavor even more. Dive into the delicious world of Potato Cheese Pancakes today!
Main Ingredients- 250g Potatoes (about 1 medium-sized potato)
- 2 Tbsp Potato Starch
- 2 slices Cheddar Cheese
- Tomato Ketchup, for serving
Cooking Instructions
Step 1
First, prepare one medium-sized potato, the star ingredient of our delicious Potato Cheese Pancake. Approximately 250g corresponds to one medium potato.
Step 2
Peel the potato and julienne it as thinly as possible. The key to this recipe is thinly sliced potatoes! Thin slices allow them to stick together well when cooked and maintain a beautiful shape when folded. If using a knife is difficult, a mandoline slicer is recommended, but ensure you use a fine blade to avoid thick cuts.
Step 3
Place the julienned potatoes in cold water for about 10 minutes to remove excess starch. You’ll notice cloudy starch releasing into the water; rinsing it multiple times will help achieve a crispier texture.
Step 4
Drain the potatoes thoroughly in a colander to remove all excess water. Remaining moisture can cause oil splattering during cooking or a soggy batter.
Step 5
Transfer the drained potato matchsticks to a bowl. Add 2 tablespoons of potato starch and mix well to coat the potato strands evenly. This starch coating will help the ingredients bind together when pan-fried, ensuring the pancake holds its shape without falling apart.
Step 6
Heat about 1 tablespoon of sunflower oil in a non-stick pan over medium-low heat. Spread the potato mixture thinly in a square shape. Once the edges turn golden brown, carefully flip the pancake with a spatula and cook the other side until golden brown. Be mindful of the heat to prevent burning.
Step 7
When the potato pancake is golden brown, place 2 slices of cheddar cheese over one half of the pancake according to your preference. The savory and slightly salty flavor of cheddar cheese pairs wonderfully with potatoes. If you prefer mozzarella, you can use it along with cheddar or on its own.
Step 8
Fold the pancake in half, with the cheese side facing inwards, creating a warm, toasted sandwich-like appearance. Cook for a little longer to allow the cheese to melt beautifully and meld with the potatoes.
Step 9
Consider this finished Potato Cheese Pancake as a delightful alternative to bread. For an enhanced taste, serve with a drizzle of tomato ketchup, adding a sweet and tangy zest. Enjoy its best flavor when served warm for that perfect crispy exterior and chewy interior.
