Potato Cheese Pancakes Italian (Print)
Crispy potato pancakes filled with melty mozzarella, a savory treat perfect for any meal.
# Ingredients:
→ Potato Pancake Base
01 -
500 g potatoes, peeled and cut into medium cubes
02 -
90 g all-purpose flour, plus extra for coating
03 -
4 g sugar (optional)
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
→ Filling
06 -
Mozzarella cheese, chopped (or substitute stretchy cheese such as Cheddar or Swiss)
→ For Cooking
07 -
Vegetable oil (such as peanut oil), for frying
# Steps:
01 -
Peel the potatoes and cut them into medium-sized chunks.
02 -
Boil the potatoes in salted water until fork-tender, or steam until soft.
03 -
Drain and immediately mash the hot potatoes with a fork, potato masher, or ricer until smooth and creamy.
04 -
Add flour, sugar, salt, and pepper to the mashed potatoes. Mix until a soft, non-sticky, and slightly dry dough forms. Add more flour if needed for consistency.
05 -
With floured hands, scoop approximately two portions of potato mixture (about 4 cm each) and shape into a disc.
06 -
Place roughly 1 teaspoon of chopped mozzarella cheese in the centre of each disc. Enclose the filling and roll into a ball, then gently flatten to form a small pancake.
07 -
Lightly coat each pancake with flour on all sides and place on a surface dusted with flour or lined with parchment to prevent sticking.
08 -
Warm about 2 tablespoons of vegetable oil in a large non-stick pan over medium heat. Cook pancakes in batches for approximately 5 minutes per side, until evenly golden brown.
09 -
Transfer pancakes to paper towels to drain excess oil, then serve hot.
# Notes:
01 -
Store leftover cooked pancakes refrigerated for up to 2 days, or freeze for up to 3 months. Do not refrigerate uncooked patties, as they will become sticky.
02 -
A light touch of sugar in the dough enhances flavour but keeps the pancakes savoury.