Short Description
Crispy cheese and potato pancakes are a delightful dish that combines the rich, savory taste of cheese with the comforting texture of potatoes. These golden-brown pancakes are crispy on the outside while remaining soft and flavorful on the inside, making them perfect as a side dish, appetizer, or even a light meal.
Why You’ll Love This Recipe
- Quick and easy to prepare with simple ingredients.
- A great way to use up leftover mashed or grated potatoes.
- Perfectly crispy on the outside and tender on the inside.
- Customizable with different cheeses and seasonings.
- Ideal for breakfast, brunch, or as a snack.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Potatoes (grated or mashed)
- Cheese (cheddar, mozzarella, or your choice)
- Eggs
- Flour
- Green onions (optional)
- Garlic powder
- Salt and pepper
- Butter or oil for frying
Directions
- Grate or mash the potatoes and squeeze out excess moisture if using grated potatoes.
- In a mixing bowl, combine the potatoes, shredded cheese, eggs, flour, green onions, garlic powder, salt, and pepper. Mix until well combined.
- Heat a skillet over medium heat and add butter or oil.
- Scoop small portions of the potato mixture and flatten them into patties.
- Place the patties in the skillet and cook for about 3-4 minutes on each side or until golden brown and crispy.
- Remove from the pan and place on a paper towel to drain excess oil.
- Serve hot with sour cream, yogurt, or your favorite dipping sauce.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Add Herbs: Mix in fresh parsley, chives, or dill for extra flavor.
- Spicy Option: Add a pinch of red pepper flakes or diced jalapeños for heat.
- Different Cheeses: Experiment with parmesan, gouda, or feta for unique flavors.
- Gluten-Free: Substitute flour with cornstarch or almond flour.
- Baked Version: Instead of frying, bake at 375°F (190°C) for 20 minutes, flipping halfway.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked pancakes by placing them on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 2 months.
- Reheating: Warm in a skillet over medium heat, bake at 350°F (175°C) for 10 minutes, or reheat in an air fryer for crispiness.
FAQs
How do I prevent my potato pancakes from falling apart?
Ensure the potatoes are well-drained of excess moisture and use enough binding agents like eggs and flour.
Can I make these pancakes ahead of time?
Yes, you can prepare the mixture in advance and refrigerate it for up to 24 hours before frying.
What is the best cheese to use?
Cheddar, mozzarella, gouda, or parmesan all work well, depending on your flavor preference.
Can I use instant mashed potatoes?
Yes, but adjust the consistency by adding extra flour if needed.
Can I cook these pancakes in an air fryer?
Yes, air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway for even crispiness.
What can I serve with potato pancakes?
Serve with sour cream, applesauce, yogurt, or a spicy dipping sauce.
Can I make these dairy-free?
Yes, use dairy-free cheese or omit it altogether.
How do I make them extra crispy?
Fry in a hot skillet with enough oil and avoid overcrowding the pan.
Can I add vegetables to the mix?
Yes, grated carrots, zucchini, or bell peppers can be added for extra nutrition.
Are these pancakes keto-friendly?
To make them keto-friendly, replace flour with almond or coconut flour and use a low-carb cheese.
Conclusion
Crispy cheese and potato pancakes are a delicious and versatile dish that can be enjoyed in various ways. Whether you serve them as a side dish, a snack, or a main course, their crispy texture and cheesy flavor are sure to be a hit. Try different variations and pair them with your favorite dips for a satisfying meal.