Crispy Potato Pancakes with Cheese Recipe
Make comforting, homemade cheesy potato pancakes with a crispy exterior and a soft, melted cheese center. This recipe uses simple ingredients for a family favorite.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: About 8 pancakes 1x
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large Russet potatoes, peeled
- 1/2 cup shredded sharp Cheddar cheese
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped fresh chives (optional variation)
- Vegetable oil, for frying
Instructions
- Grate the potatoes using the coarse side of a box grater. Place the grated potatoes in a clean kitchen towel or several layers of paper towels. Twist the towel tightly over the sink to squeeze out as much liquid as possible. This step is key for crispy potato pancakes.
- Transfer the dried potatoes to a medium bowl. Add the shredded sharp Cheddar cheese, flour, egg, salt, and pepper. If using, add the chives now. Mix everything together until just combined. Do not overmix.
- Pour enough vegetable oil into a large skillet to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat until it shimmers (about 350 degrees F).
- Working in batches, drop heaping tablespoons of the potato mixture into the hot oil. Use the back of a spoon or spatula to gently flatten each portion into a pancake about 1/2 inch thick. Do not crowd the pan.
- Fry for 3 to 4 minutes per side, until golden brown and crispy on the outside and the cheese is fully melted inside. Adjust the heat as needed to prevent burning.
- Remove the cheesy potato pancakes from the skillet and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil.
- Serve immediately with sour cream or spicy aioli.
Notes
- For the best texture, use starchy potatoes like Russet. Yukon Gold potatoes also work well but may require slightly more flour.
- Monterey Jack or Gruyère cheese melt nicely if you wish to substitute the Cheddar.
- To achieve a very crispy exterior, make sure your oil is hot enough before adding the batter, and do not skip squeezing the moisture from the potatoes.
- For a variation, you can add 1/4 cup of finely minced onion to the potato mixture.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
- Cholesterol: 45