Craving a satisfying and flavorful dish that puts meat to shame? Look no further than these crispy cheesy potato pancakes! With just 3 potatoes and some pantry staples, you can whip up a golden-brown masterpiece that’s bursting with cheesy goodness.
This recipe is perfect for a quick and easy lunch, a hearty appetizer, or even a fun weeknight dinner. Plus, the ASMR-worthy sounds of grating potatoes and the sizzle of the pancakes cooking in oil will tantalize your ears as much as the final product tantalizes your taste buds.
Ingredients:
- Potatoes: 3 medium potatoes (around 400g total weight) – Opt for starchy potatoes like Russet for the best texture.
- Coating: 4 tablespoons cornstarch – This helps achieve a delightfully crispy exterior.
- Cheese: 100 grams shredded mozzarella cheese (or about 3.5 oz) – Feel free to experiment with other cheeses like cheddar or Gruyere for a different flavor profile.
- Seasoning: Salt and black pepper to taste – Don’t be shy with the seasoning, it brings out the natural potato flavor.
- Garnish (optional): Chopped fresh parsley – Adds a pop of color and freshness.
- Cooking: Olive oil – Enough to coat the bottom of your pan for frying.
Instructions:
- Grate and Season: Peel and wash your potatoes. Grate them coarsely using a box grater or the coarse side of a hand grater. In a large bowl, combine the grated potatoes with salt and black pepper.
- Extract Moisture: This is a key step for crispy pancakes. Using a clean kitchen towel or cheesecloth, firmly squeeze out as much excess moisture from the grated potatoes as possible.
- Incorporate the Coating: Add the cornstarch to the potatoes and toss well to ensure even distribution. This coating creates a beautiful golden brown crust.
- Cheese Time (Optional): If you’re a cheese lover, gently fold in most of the shredded mozzarella cheese at this stage. Reserve a bit for garnish.
- Heat Up the Pan: Heat a pan or skillet with enough olive oil to coat the bottom over medium heat. Be patient and let the oil come up to temperature for perfectly crispy pancakes.
- Form and Cook: Using your hands, scoop up portions of the potato mixture and form them into flat patties. You can use a cookie cutter for uniform shapes if desired. Carefully place the potato pancakes into the hot oil, ensuring there’s enough space between them. Cook for 2-3 minutes per side, or until golden brown and crispy. The ASMR crackling sound at this point is truly irresistible!
- Drain and Serve: Drain any excess oil with a paper towel. Transfer the cooked potato pancakes to a plate.
- Garnish and Enjoy: Sprinkle with the remaining shredded mozzarella cheese (if using) and chopped parsley (optional). Serve your potato pancakes hot and savor the delightful contrast between the crispy exterior and the soft, cheesy interior.
More Info:
- Feel free to experiment with different herbs and spices in the batter. Chopped chives, paprika, or garlic powder can add extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven until warmed through and crispy again.
- Serve these potato pancakes with your favorite dipping sauce like sour cream, salsa, or a creamy yogurt dip.
Conclusion:
These crispy cheesy potato pancakes are a testament to the versatility and deliciousness of the humble potato. So ditch the meat tonight and treat yourself to this satisfying vegetarian dish that’s sure to become a new favorite!