Crispy Cheesy Potato Pancake
Crispy Cheesy Potato Pancake Recipe, How to Make Potato Cheese Pancake
Potatoes, a versatile ingredient, are a staple in my kitchen. Today, I’m sharing a recipe for ‘Cheesy Potato Pancake’ made with these wonderful potatoes. You can achieve a wonderfully crispy and savory pancake without using any flour at all! By utilizing the natural starch from the potatoes and plenty of cheese, they bind together beautifully on the pan. This method allows you to create a delicious potato pancake effortlessly. The Cheesy Potato Pancake, with its crispy exterior and tender interior, is perfect as a delightful snack for kids or a tasty accompaniment to beer for adults, especially when served with ketchup or Sriracha sauce. Let me show you how to make this simple yet incredibly satisfying cheesy potato recipe.
Main Ingredients
- 2 large potatoes (approx. 480g)
- 100g shredded pizza cheese
Cooking Instructions
Step 1
First, prepare two large potatoes. Aim for about 480g in total weight.
Step 2
Using a mandoline slicer or a knife, cut the potatoes into thin julienne strips. Since this recipe doesn’t use flour, we’ll skip the step of soaking the potatoes in water to remove starch. Leaving the starch intact helps the potato strands and cheese bind together effectively.
Step 3
Lightly season the julienned potatoes with a pinch of salt and mix well to distribute evenly.
Step 4
Add the 100g of shredded pizza cheese to the potatoes and mix everything together until well combined.
Step 5
For an enhanced flavor and a touch of saltiness, grate some Parmigiano-Reggiano cheese over the mixture and combine.
Step 6
This Parmigiano-Reggiano cheese is optional. If you don’t have it, you can substitute it with Grana Padano or store-bought Parmesan cheese powder. It will elevate the savory notes and overall taste.
Step 7
Heat a generous amount of cooking oil in a frying pan. Sufficient oil is key to ensuring the pancake cooks up crispy without burning.
Step 8
Carefully place the potato and cheese mixture into the hot pan. Spread it out thinly and evenly. Cook over medium-low heat.
Step 9
As the pancake cooks, use a spatula to tuck in any potato strands that stick out from the edges, creating a neat, circular shape. Once the mixture becomes semi-translucent and the edges start to turn golden brown, it’s time to flip.
Step 10
Gently flip the pancake using a spatula. Cook the other side until it’s also nicely golden brown. The potato starch and melted cheese will act as a binder, holding the pancake together. The browned cheese will contribute to a wonderfully crispy texture.
Step 11
Once both sides are beautifully golden brown, carefully transfer the Cheesy Potato Pancake to a wire rack to drain any excess oil. Letting it cool slightly on the rack will help maintain its crispiness. Then, transfer it to a serving plate.
Step 12
If you’re a big cheese lover like me, you can sprinkle a little more grated cheese (like Parmigiano-Reggiano) over the finished pancake for an extra burst of cheesy goodness!
