Description
Deliciously crispy potato pancakes made from grated potatoes, mozzarella cheese, and optional green onions.
Ingredients
Scale
- 2 medium potatoes (about 400g), peeled
- 1 tablespoon potato starch or cornstarch
- ½ teaspoon salt
- ⅓ cup shredded mozzarella cheese
- 1 tablespoon chopped green onion (optional)
- Neutral oil for pan-frying (e.g., canola or sunflower)
Instructions
- Grate and strain the potatoes: Start by grating the peeled potatoes using a fine grater. Once grated, place the potato pulp into a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can. Don’t throw out the liquid—let it sit in a bowl for a few minutes. You’ll see the starch settle at the bottom, and you’ll want to keep that!
- Combine your base: Carefully pour off the liquid from the potato bowl, leaving the white starch behind. Add the squeezed potato pulp back into the bowl with the starch. This helps bind the pancakes naturally. Add salt and the tablespoon of potato starch or cornstarch to reinforce structure.
- Add cheese and optional green onions: Gently mix in the shredded mozzarella cheese. For a bit of flavor and color, chopped green onions are a nice touch, but optional. The cheese will melt and create the most delicious stretch when you bite into the pancake.
- Fry until golden and crispy: Heat a skillet over medium heat and add a layer of oil to coat the bottom. Scoop about 2 tablespoons of the potato mixture and flatten it gently into a round pancake shape in the pan. Cook for about 3–4 minutes on each side, or until golden brown and crispy.
- Serve warm and enjoy: These pancakes are best enjoyed hot off the pan. You can serve them as they are or with a light dipping sauce made of soy sauce and a splash of sesame oil.
Notes
- For best results, use starchy potatoes like Russets.
- Adjust oil quantity based on your preference for crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: International
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: potato pancakes, crispy, savory