Crispy Potato Cheese Pancakes (A Perfect Savoury Treat)

There is a universal comfort found in the humble potato, a magic that’s unlocked when it’s transformed into something crispy on the outside and wonderfully fluffy on the inside. All over the world, potato pancakes are a beloved classic, but today, we’re giving them an Italian-inspired twist that takes them to a whole new level of deliciousness: a molten, gooey, stretchy cheese filling.

Get ready to create a batch of the most satisfying savoury pancakes you’ve ever had—a perfect side dish, brunch centerpiece, or comforting meal that everyone will adore.

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Why These Potato Pancakes Are an Absolute Must-Make

You are going to be completely smitten with the incredible texture and flavor of these cheesy potato patties. Here’s why this recipe is a winner:

• The Epic Cheese Pull: The hidden pocket of molten mozzarella in the center makes every bite an incredibly satisfying and fun experience. It’s a guaranteed crowd-pleaser!
• Crispy Outside, Fluffy Inside: Pan-frying creates a beautifully golden and crispy exterior that gives way to a soft, creamy, and tender mashed potato interior.
• Made with Simple Pantry Staples: This recipe uses humble, inexpensive ingredients like potatoes and flour to create something that tastes truly special and gourmet.
• Incredibly Versatile: Serve them as a hearty side dish, the star of a brunch plate, a satisfying lunch, or even a savoury breakfast. They fit in everywhere!
• Foolproof and Fun to Make: The process of forming and stuffing the potato patties is simple and fun, making it a great recipe to get your hands into.

Recipe Snapshot

Your Shopping List for These Cheesy Delights

This recipe proves you don’t need a long list of fancy ingredients to make something spectacular.

→ For the Potato Pancakes

• 500 g (1 pound) potatoes → Starchy potatoes like Russet or Idaho work best for a fluffy texture.
• ~90 g (3/4 cup) all-purpose flour → Plus more for coating. This binds the mixture together.
• 4 g (1 tsp) sugar → Optional, but it adds a wonderful subtle flavor balance and helps with browning.
• Salt and black pepper → To taste, for perfect seasoning.

→ For the Filling & Cooking

• Mozzarella cheese → Low-moisture mozzarella is key for the best melt and a glorious cheese pull. Other stretchy cheeses like Cheddar or Swiss also work. Note: For a halal or vegetarian dish, ensure you use a cheese made with microbial or vegetable rennet.
• Oil for cooking → A neutral oil with a high smoke point like peanut or canola oil is perfect for frying.

Let’s Get Cooking! Your Step-by-Step Guide

Let’s turn some humble potatoes into crispy, cheesy perfection. It’s easier than you think!

Part 1: Prepare the Potato Base

1. Boil the Potatoes: Peel your potatoes and chop them into medium-sized chunks. Place them in a pot of salted water and boil until they are completely fork-tender.
2. Mash Until Smooth: This is important! Drain the potatoes well and, while they are still hot, mash them immediately with a fork, potato masher, or potato ricer until they are smooth and creamy.
3. Form the Dough: To the hot mashed potatoes, add the flour, sugar (if using), salt, and pepper. Mix with a spoon or spatula until you get a soft dough that is not too sticky. If it feels overly wet, add another tablespoon of flour.

Part 2: Form and Stuff the Patties

4. Scoop the Dough: Use an ice cream scoop (or a large spoon) to portion out the potato mixture. This recipe makes about 9 pancakes.
5. Shape and Fill: Generously flour your hands to prevent sticking. Take a portion of the potato mix and flatten it into a disc in your palm. Place about 1 teaspoon of chopped mozzarella in the center.
6. Seal and Flatten: Carefully enclose the cheese by folding the dough around it and rolling it into a ball. Gently flatten the ball into a pancake shape, about 1/2-inch thick.
7. Coat and Rest: Lightly coat the entire pancake in flour and place it on a dish lined with parchment paper to prevent sticking while you form the rest.

Part 3: Pan-Fry to Golden Perfection

8. Heat the Pan: Heat about 2 tablespoons of oil in a large non-stick pan over medium heat.
9. Fry the Pancakes: Carefully place a few pancakes in the hot oil, leaving space between them. Cook for about 5 minutes per side, until they are a deep, even golden brown and crispy.
10. Drain and Serve: Transfer the cooked pancakes to a plate lined with a paper towel to drain any excess oil. Serve immediately while they’re hot and the cheese is at its stretchiest!

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Crispy Potato Cheese Pancakes

These irresistible Potato Cheese Pancakes are crispy on the outside, fluffy on the inside, and filled with a molten mozzarella cheese center! A popular savoury treat made with simple pantry staples, perfect as a side dish, for brunch, or any meal.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 9

Course: Brunch, Main Dish, Side Dish

Cuisine: Italian-Inspired

Calories: 108

Ingredients Equipment Method Notes

Ingredients

  

• 500 g potatoes, peeled and cubed about 1 pound
• 90 g all purpose flour about 3/4 cup, plus more for coating
• 4 g sugar optional, about 1 tsp
• to taste salt
• to taste black pepper
• as needed Mozzarella cheese or other stretchy cheese, chopped
• as needed Oil for cooking e.g., Peanut or Canola oil

Equipment

• Large Pot
• Potato Masher or Ricer
• Large Bowl
• Large Non-stick Pan

Method

 

1. Boil peeled and cubed potatoes in salted water until fork tender. You can also steam them.
2. Drain the potatoes well and immediately mash them while still hot with a fork or potato ricer until smooth and creamy.
3. Add flour, sugar, salt, and pepper to the mashed potatoes and mix until you get a soft, not-sticky dough. If it’s too wet, add a bit more flour.
4. Generously flour your hands. Take a portion of the dough and flatten it into a disc. Place about 1 tsp of chopped Mozzarella cheese in the center.
5. Enclose the cheese and roll to form a ball, then slightly flatten into a pancake shape. Lightly coat the entire pancake in flour.
6. Repeat with the remaining dough to make about 9 pancakes.
7. Heat about 2 tbsp of oil in a large non-stick pan over medium heat. Cook the pancakes for about 5 minutes per side, or until evenly golden brown and crispy.
8. Drain the cooked pancakes on a paper towel and serve immediately.

Notes

Best Cheese: For the best cheese pull, use a block of low-moisture mozzarella and chop or shred it yourself.

Proper Heat: Cook on steady medium heat to ensure the outside gets crispy and the cheese inside melts perfectly without the exterior burning.

Halal / Vegetarian Note: To ensure this dish is halal or vegetarian, use a cheese made with microbial or vegetable rennet.

WiseRecipes’ Top Tips for Pancake Perfection

These are the secrets to making your potato pancakes crispy, not soggy, and perfectly cheesy every time.

1. Mash the Potatoes While They’re Hot. This is the most critical step for a smooth, non-gummy texture. Mashing hot potatoes allows the starches to break down properly, resulting in a creamy base.
2. Use Starchy Potatoes. Varieties like Russet, Idaho, or King Edward are best. Their low moisture and high starch content lead to a fluffier and lighter pancake.
3. Don’t Use Pre-Shredded Cheese. Pre-shredded cheeses are often coated in starches to prevent clumping, which inhibits a smooth, perfect melt. For the best cheese pull, buy a block of low-moisture mozzarella and chop or shred it yourself.
4. Medium Heat is Your Friend. Frying on heat that’s too high will burn the outside before the cheese in the middle has a chance to get hot and melty. A steady medium heat ensures a crispy crust and a perfectly gooey center.
5. Flour Your Hands and Surface. The potato dough can be a bit sticky. Don’t be shy with the flour on your hands and work surface. This will make the process of forming and stuffing the patties clean and easy.

Keep Them Fresh! Storing Your Potato Pancakes

While best served fresh, these pancakes can be stored and reheated.

• Refrigerator: Store cooled pancakes in an airtight container, separated by layers of parchment paper, for up to 3 days.
• Reheating: For the best results and to regain crispiness, reheat the pancakes in an air fryer or a hot, lightly oiled skillet for a few minutes per side. A microwave will work but they will be soft rather than crispy.

FAQs: Your Potato Pancake Questions

Can I bake these instead of frying them?

You can, but they won’t have the same signature crispy crust. To bake, place them on a parchment-lined baking sheet, brush both sides with oil, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden brown.

Can I make the potato mixture ahead of time?

Yes, you can prepare the mashed potato dough, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to cook, let it sit at room temperature for about 20 minutes before forming and frying the pancakes.

My potato dough is too sticky, what should I do?

This usually happens if the potatoes are a bit waterlogged. The fix is easy: just add a little more all-purpose flour, one tablespoon at a time, and mix until the dough is soft but manageable and no longer overly sticky.

What can I serve with these potato pancakes?

They are incredibly versatile! Serve them with a dollop of sour cream and chives for a classic pairing, alongside a green salad for a light meal, or as a side dish for roasted chicken or steak.

Final Thoughts: Your New Favorite Comfort Food

There is a special kind of magic in transforming the simplest ingredients into a dish that is deeply comforting and utterly delicious. These Potato Cheese Pancakes are a perfect example of that. They are a celebration of crispy, fluffy, cheesy goodness, and I hope this recipe brings a little bit of that rustic, irresistible charm to your kitchen table. Happy cooking!