Cheese and Potato Pancakes

Cheese and Potato Pancakes

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39 m
4 people

The Cheese and Potato Pancakes we're bringing today is a unique, simple, less labor-intensive recipe with affordable ingredients.

It serves as a side for any dish, be it meat or fish, and above all, if there are children at home, they will find them fun and will love to enjoy them.

Potatoes, in most cases, without overindulging, are often greatly enjoyed. Its use is very versatile and always brings much joy to our dishes, such as also making the fabulous potato and chorizo balls or, if we have little time, making simple and delicious microwaved roasted potatoes.

So without further delay, let's get to it.

Ingredients for Cheese and Potato Pancakes for 4 people

  • Potatoes - 1 kilogram
  • Grating cheese - 100/120 grams
  • Egg - 2 Units
  • Corn Flour - 50 grams
  • Salt - 1 Pinch
  • Black pepper - 1 Pinch
  • Sunflower oil - 150 milliliters

How to make the recipe Cheese and Potato Pancakes

  1. Peel the potatoes, wash them, dry them very well and with the help of a grater, grate them and put them in a large colander, pressing them with a spoon to drain them and get as much water out as possible.
  2. Leave them in a bowl for a while, while you grate the cheese and add it to the potato bowl. Stir everything.
  3. Add the eggs, stir them well, and incorporate the flour by sprinkling it. Season with salt and pepper and stir everything well with the help of a large spoon.
  4. In a wide skillet, heat the oil over medium heat (the exact amount of oil will be to check that the pancake is approximately half covered). To shape our Cheese and Potato Pancakes, it's very simple, with the help of a tablespoon, take a generous portion and pour it into the oil. Here reduce to a medium-low heat, so they do not stay raw, and with the back of the spoon, carefully flatten it until it is pancake-shaped.
  5. Let it cook for a minute on each side and flip it with a spatula carefully not to break it, leave it another minute on each side, until it is golden on both sides.
  6. Continue doing the same steps with the rest until you finish with the mixture in the bowl and they are golden. Place the pancakes on a large platter, where you will have previously placed absorbent paper sheets, to remove excess grease.
  7. They will be ready to eat before they cool down.

Notes and Tips

It is not advisable to grate the potato in advance as it will oxidize very quickly and change color. In this case, it is best to make and cook them at the same time.

Personally, I prefer to make them in sunflower oil since being neutral, it will not take away flavor from our potato and cheese pancakes, but we always have the option to choose our preference.

We can use a large skillet and make several pancakes at once, but leaving space between them to flip them without problems.

The cheese and potato pancakes will add to the plate, a very appreciated decoration and the mix of potato with cheese has just the right measure to obtain that mellow flavor that will enamor us since they do not hide one over the other, they are great and surely you will be encouraged to make them often.

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