Craving a comforting and utterly delicious snack or light meal? Look no further than these crispy potato and cheese pancakes! Forget greasy, heavy alternatives; this recipe delivers a delightful balance of textures – perfectly crisp exteriors giving way to fluffy, cheesy interiors. Made without eggs, these pancakes are surprisingly easy to whip up, using readily available ingredients. They’re incredibly versatile too; enjoy them as a standalone treat, a side dish to your favorite protein, or even as a unique base for toppings like sour cream, chives, or a spicy salsa.
These egg-free potato and cheese pancakes are a fantastic way to use up leftover potatoes, making them a budget-friendly option as well. Their satisfyingly savory flavor and pleasingly simple preparation make them perfect for a weeknight dinner or a weekend brunch. Ready to create these irresistible pancakes? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Stove
- Knife
- Fork
- Frying Pan (preferably Teflon)
- Plate
- Absorbent Paper
- Mixing Bowl
Ingredients
- White Potatoes: 500g (approx. 3 medium-sized)
- Butter
- Salt
- Pepper
- Cornstarch
- Grated Cheese (Mexican Manchego, Chihuahua, Asadero, or Mozzarella)
- Lettuce: 1/2 head
- Red Onion
- Mayonnaise
- Mustard
- Garlic: 1 clove
- Lemon Juice
- Olive Oil
- Parmesan Cheese
Step-by-Step Instructions
Step 1. Prepare the Potato Mixture
- Boil potatoes whole with their skins in a pot of cold water on high heat until cooked through (approx. 35-40 minutes after boiling). This prevents them from absorbing too much water.
- Once cooked, remove potatoes and let them cool slightly. This helps enhance flavor.
- Peel the warm potatoes and cut into pieces to make mashing easier.
- Mash the potatoes, adding salt, pepper, butter, and cornstarch. Mix well with a fork, then finish mixing with your hands to fully integrate the ingredients.
Step 2. Shape and Fry the Pancakes
- Take approximately 60g of the potato mixture, flatten it into a pancake, add grated cheese in the center, and fold the pancake around the cheese.
- Heat oil in a Teflon pan over medium heat. Fry the pancakes until golden brown on both sides.
- Remove pancakes and drain on a plate lined with absorbent paper to remove excess oil. Keep the oil hot to ensure pancakes seal properly and don't fall apart.
Step 3. Make the Salad
- Wash and slice lettuce thinly. Slice red onion thinly. Mix mayonnaise, mustard, pressed garlic, lemon juice, salt, pepper, olive oil, and grated Parmesan cheese for the dressing. Combine the dressing with the lettuce and red onion.
Step 4. Serve
- Serve the potato pancakes with the salad.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Don't peel the potatoes before boiling to prevent them from absorbing too much water and losing starch. This is crucial for preventing the pancakes from falling apart.
- Use a Teflon pan to prevent sticking when frying.
- Keep the oil hot while frying to ensure the pancakes seal well and don't fall apart.
Nutrition
- Calories: approximately 600-800
- Fat: 40-55g
- Carbs: 50-70g
- Protein: 15-20g
FAQs
1. Can I use different types of cheese?
Absolutely! Experiment with cheddar, Monterey Jack, or even a blend for a unique flavor profile. Just make sure it's relatively firm so it doesn't make the pancakes too wet.
2. How can I make these pancakes crispier?
Ensure your potatoes are grated finely and well-squeezed to remove excess moisture. Cooking them in a lightly oiled pan over medium heat will also help achieve maximum crispiness.
So there you have it – a simple, satisfying, and entirely egg-free recipe for crispy potato and cheese pancakes. These versatile little treats are perfect for any occasion, from a quick weeknight dinner to a fun weekend brunch. Enjoy the delicious results of your culinary efforts!