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Cheesy Potato Pancakes

Crispy and golden-brown Cheesy Potato Pancakes filled with delicious melted cheese—a comforting dish perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Eastern European
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated potatoes Peeled and soaked for extra crispiness.
  • 1 cup shredded cheese (cheddar or any cheese of your choice) Choose your preferred type of cheese.
  • 1/2 cup all-purpose flour
  • 1 large egg Beaten.
  • 1/4 cup green onions, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Oil for frying Enough to coat the bottom of the skillet.

Method
 

Preparation
  1. Start by peeling and grating the potatoes. For extra crispiness, soak the grated potatoes in cold water for about 10 minutes and then drain them well.
  2. In a large bowl, combine the grated potatoes, shredded cheese, flour, beaten egg, chopped green onions, salt, and pepper. Mix them gently until well combined.
  3. In a large skillet, pour enough oil to coat the bottom (about 1/4 inch deep) and heat it over medium heat. You can test if it's ready by placing a small amount of the potato mixture in the oil; if it sizzles, you're good to go.
  4. Using your hands or a spoon, scoop out portions of the mixture (about 1/4 cup each) and flatten them into pancake shapes. Be careful not to overcrowd the pan while frying.
  5. Place the pancakes in the hot oil and fry for about 3–4 minutes on each side or until they become a beautiful golden-brown color.
  6. Once crispy, remove the pancakes from the skillet and place them on paper towels to drain off any excess oil.
  7. These Cheesy Potato Pancakes are best served hot. Enjoy them with your favorite toppings, like sour cream or applesauce!

Notes

For best results, thoroughly squeeze out excess moisture from the grated potatoes before combining them with other ingredients to keep your pancakes crispy. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes.