Description
These Cheese-Stuffed Potato Pancakes offer shatter-crisp edges and a gooey, melty cheese center. They are easy to make using cold mashed potatoes for perfect shaping and a quick pan-sear for a golden crust.
Ingredients
- 4 cups cold mashed potatoes
- 1 large egg
- 1/3 cup all-purpose flour, plus 2–4 tablespoons as needed
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped chives
- 8 ounces low-moisture mozzarella, cut into 18 small cubes
- 1/2 cup shredded cheddar for extra flavor optional
- 1/2 cup plain breadcrumbs
- 3 tablespoons cornstarch
- Neutral oil for frying
- Sour cream for serving
- Chopped chives for serving
- Sweet chili sauce or spicy ketchup for serving
Instructions
- In a bowl, combine mashed potatoes, egg, 1/3 cup flour, garlic powder, salt, pepper, and chives. Add flour 1 tablespoon at a time if the mixture is too sticky to shape, until it forms soft, workable dough.
- Scoop about 2 tablespoons of the potato mixture into your palm. Flatten this into a 2 1/2-inch disc. Place one mozzarella cube in the center; add a small pinch of shredded cheddar if you are using it. Fold the edges over to fully encase the cheese. Flatten gently to about 1/2 inch thick, sealing all seams well.
- Mix breadcrumbs and cornstarch together. Lightly dredge both sides of each patty, shaking off any excess coating. Chill the patties for 10–15 minutes to help them set.
- Heat 1/8 inch of neutral oil in a nonstick skillet over medium to medium-high heat. Fry the pancakes for 3–4 minutes on each side until they are deep golden and crisp. Adjust the heat as needed so the crust browns before the cheese fully melts. Drain the cooked pancakes on a rack or paper towels and sprinkle them with a pinch of salt.
- Plate the pancakes hot and serve them immediately with sour cream, chopped chives, and your preferred dipping sauce.
Notes
- Start with cold mashed potatoes; warm mash is sticky and difficult to seal.
- Keep cheese cubes small and ensure they are fully sealed to prevent leaks during frying.
- Do not overcrowd the pan; proper spacing promotes even browning and crisp edges.
- If cheese leaks, patch the spot with a small amount of potato mixture before continuing to fry.
- Hold cooked pancakes on a wire rack set in a 250°F oven while you finish frying the remaining batches.
- Refrigerate leftovers up to 3 days or freeze in a single layer for up to 2 months. Reheat in a 400°F oven for 8–10 minutes to keep the crust crunchy; avoid the microwave.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Side Dish/Snack
- Method: Pan-Frying
- Cuisine: American