Description
These golden, crispy potato pancakes are stuffed with gooey, melty cheese for a delicious twist on a classic comfort food. Perfect as an appetizer, side dish, or snack, they’re easy to make and even easier to devour!
Ingredients
Units
Scale
For the Potato Pancakes:
- 2 cups (500g) mashed potatoes (leftover or freshly made)
- 1 large egg
- 1/4 cup (30g) all-purpose flour (plus extra for dusting)
- 1/4 teaspoon garlic powder (optional)
- Salt and pepper to taste
For the Filling:
- 1 cup (100g) shredded mozzarella, cheddar, or your favorite melty cheese
- 1/4 cup (40g) cream cheese (optional, for extra creaminess)
For Frying:
- 2–3 tablespoons vegetable oil or butter
For Garnish:
- Chopped fresh parsley
- Sour cream or yogurt (for dipping)
Instructions
- Prepare the Dough:
- In a large bowl, combine the mashed potatoes, egg, flour, garlic powder (if using), salt, and pepper. Mix until a soft, pliable dough forms. If the dough is too sticky, add a little more flour.
- Prepare the Filling:
- In a small bowl, mix the shredded cheese with the cream cheese (if using) to create a creamy, cheesy filling.
- Shape the Pancakes:
- Dust your hands with flour to prevent sticking. Take a golf ball-sized portion of the potato dough and flatten it into a disc about 3 inches in diameter.
- Place a tablespoon of the cheese filling in the center of the disc. Gently fold the edges of the dough around the filling to seal it, forming a ball. Flatten the ball slightly to create a pancake shape. Repeat with the remaining dough and filling.
- Fry the Pancakes:
- Heat the oil or butter in a large skillet over medium heat.
- Place the stuffed pancakes in the skillet, making sure not to overcrowd the pan. Cook for 3–4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
- Serve:
- Garnish with chopped parsley and serve hot with a dollop of sour cream or yogurt on the side.
Notes
- For a flavor boost, add chopped cooked bacon or sautéed onions to the filling.
- These pancakes can be made in advance and reheated in the oven or air fryer for a crispy texture.
- Use gluten-free flour for a gluten-free version.