Cheese Potato Pancakes offer a delightful blend of crispy texture and savory flavor with a golden-brown exterior and cheesy, creamy center. They can serve as a savory breakfast, a hearty snack, or a satisfying brunch addition.
Ingredients
Scale:
2 cups grated potatoes (preferably Russet or Yukon Gold)
1 cup shredded cheddar cheese
1/4 cup all-purpose flour (or gluten-free flour)
1 large egg, beaten
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh herbs, such as chives or parsley, chopped (optional)
Salt and pepper to taste
Vegetable oil for frying
1/2 cup sour cream
1 tablespoon chopped dill
1 tablespoon lemon juice
Salt and pepper to taste
Instructions
Peel and grate the potatoes. Place the grated potatoes in a clean kitchen towel and wring out excess moisture.
In a large bowl, combine the grated potatoes, shredded cheddar cheese, flour, beaten egg, chopped onion, minced garlic, fresh herbs, salt, and pepper. Mix until well incorporated.
Add enough vegetable oil to a skillet to cover the bottom and heat over medium heat. Test oil readiness with a small piece of potato mixture.
Use a tablespoon to scoop and flatten the potato mixture into a pancake shape. Place pancakes into the hot oil, ensuring spacing for even cooking.
Cook the pancakes for 3-4 minutes on each side until golden brown and crispy. Adjust heat to prevent burning.
Once cooked, remove pancakes and place on a paper towel-lined plate to drain excess oil.
In a small bowl, mix sour cream, dill, lemon juice, salt, and pepper for the dipping sauce.
