Potato Cheese Pancakes Italian

These potato cheese pancakes are my absolute favorite quick comfort food for any time of day. Inspired by both Italian and Korean recipes they are crispy on the outside deliciously creamy on the inside and packed with melty cheese. Whether you are looking for a savory breakfast a brunch addition or a cozy side dish these always disappear fast at my table.

I first made these during a lazy weekend when I had leftover potatoes and some cheese to use up. Once my family tried them they started asking for these pancakes every Sunday.

Ingredients

• potatoes: pick firm smooth potatoes like Yukon Gold for creaminess they are the base of the pancake
• all purpose flour: helps bind the pancakes and makes them crispy on the outside
• sugar: optional but gives a subtle hint of sweetness try a pinch to balance the flavors
• salt: enhances flavor and seasons the potatoes well
• black pepper: adds a little kick so use freshly ground if possible
• Mozzarella cheese: or any stretchy cheese for that irresistible melting center select fresh Mozzarella for best stretch
• oil for cooking: peanut oil works well since it handles heat and keeps flavors neutral but any mild oil is fine

Step by Step Instructions

Prepare the Potatoes:

Begin by peeling potatoes and chopping them into even medium sized chunks this helps them cook evenly when boiling or steaming

Boil and Mash:

Place potato chunks in salted water and bring to a boil Cook until they are fork tender then drain well Using a fork potato ricer or masher mash them while still hot until completely smooth and creamy

Mix and Season:

To the warm mash add flour sugar salt and pepper Stir with a spoon or your hands until the mixture forms a soft non sticky dough If it is sticky dust in more flour until just dry enough to handle

Shape and Fill:

Using an ice cream scooper or spoon portion out about two scoops of potato mix per pancake Flour your hands Shape each scoop into a flat disc Place about a teaspoon of chopped Mozzarella cheese in the center then fold the dough around it to seal Form a ball and gently flatten

Coat and Rest:

Lightly flour the outside of each pancake Set them on a parchment or well floured platter so they do not stick

Pan Fry:

Heat about two tablespoons of oil in a non stick pan over medium heat Once hot cook pancakes in batches for five minutes per side or until golden brown and crisp on both sides

Drain and Serve:

When pancakes are cooked transfer to a paper towel lined plate Serve piping hot for maximum cheese stretch

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Mozzarella is my favorite filling because it melts so perfectly and makes every bite gooey and satisfying My little one once called these magic circles after seeing the cheese stretch all the way across her plate

Storage Tips

Let pancakes cool to room temperature before storing Place in an airtight container with parchment between layers Refrigerate up to two days or freeze up to three months When reheating lightly crisp in a pan again or use the oven for best texture Just do not store the uncooked dough in the fridge or it will get sticky

Ingredient Substitutions

You can swap Mozzarella for Cheddar Swiss or even Pepper Jack for a little spice If you do not have flour try using potato starch or even a gluten free blend for similar results For the cooking oil choose any neutral oil like canola vegetable or avocado

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Serving Suggestions

Serve these with a dollop of sour cream or Greek yogurt for freshness For a brunch spread add smoked salmon and chives or pair alongside eggs and salad They are also a great appetizer with a spicy dipping sauce

Cultural and Historical Context

Potato pancakes have a home in many cultures from Italian to Eastern European kitchens The Italian version often features cheese while in Korea a pinch of sugar is common to balance the savoriness This recipe brings both traditions together for a universally loved bite

Recipe FAQs

→ What type of potatoes work best?

Starchy potatoes, like Russet or Yukon Gold, provide a smooth, hearty texture for the pancakes.

→ Can I use different cheeses for the filling?

Yes, mozzarella is traditional but Cheddar or Swiss also melt beautifully and add great taste.

→ Why add sugar to a savory dish?

A hint of sugar balances flavors and adds a subtle depth, inspired by popular Korean variations.

→ How do I keep them from sticking while shaping?

Use floured hands and a lightly floured surface to prevent the potato mix from sticking.

→ Can pancakes be stored after cooking?

Yes, refrigerate cooked pancakes up to 2 days or freeze for up to 3 months. Reheat before serving.

→ Is it possible to prepare them in advance?

Assembled but uncooked pancakes should be cooked right away to prevent them from becoming sticky.