Description
Delicately crispy crust + pillowy soft inside + ooey gooey cheese filling = DELICIOUS cheesy potato pancakes!
Ingredients
Potato Pancakes:
- 6 medium russet potatoes, about 2 lbs, yields about 6 cups grated potatoes
- 3–4 scallions
- 2 garlic cloves, pressed
- 2 large eggs, beaten
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Cheese Filling:
- 3.5 oz (85g) Monterey Jack cheese
- Vegetable oil for frying
- Sour cream for serving
Instructions
- Slice the cheese into thin squares: Set aside.
- Prepare the scallions: Thinly slice them.
- Grate the potatoes: Preferably on a box grater. Soak in cold water, drain, and squeeze out excess water.
- Prepare potato mixture: In a bowl, combine potatoes, scallions, garlic, eggs, flour, salt, and pepper. Mix well.
- Heat oil: In a frying pan over medium-high heat.
- Cooking the pancakes: Drop potato mixture into the oil, flatten, place cheese square in the middle, cover with more mixture. Cook until golden brown on both sides.
- Serve: Drain on paper towel and serve warm with sour cream.
Notes
- Make ahead tip: Keep cooked pancakes in the fridge and bake at 350°F (175°C) for 10 minutes before serving.
- For step-by-step photos and additional notes, refer to the post above.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 mini pancake
- Calories: 70 kcal
- Sugar: 1g
- Sodium: 131mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
