Cheesy Potato Pancakes
These potatoes are like you've never had them before! The potatoes are crisp and fluffy at the same time with gooey cheesiness in the center. They're addictively good!
Servings: 4 servings
Calories: 281kcal
Ingredients
- 2 large russet potatoes peeled & cut into 1-inch cubes
- 1 tablespoon sugar
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 tablespoon unsalted butter
- 6 tablespoons Mochiko sweet rice flour
- 1/2 cup mozzarella cut into 2-inch by ½-inch blocks
Instructions
- Place potatoes in a large pot with enough water to cover the potatoes. Cover and bring to a boil for about 10 minutes, or until the potatoes become soft enough to mash with a fork.
- Drain the potatoes, transfer them back into the pot, and heat back up for a couple of seconds to evaporate excess moisture.
- Transfer the potatoes to a large bowl then add in the rest of the ingredients, except for the mozzarella cheese. Smash the potatoes until they become smooth.
- Divide the mashed potatoes into 8 sections. Form each piece into a ball and make a dent in the middle. Add a cube of mozzarella cheese to the center and wrap the potato mixture around the cheese to fully cover it. Gently flatten it to create a thick disk. Set aside and repeat for the remaining 7.
- Heat a large skillet to medium heat. Add about 1 tablespoon of oil then add in potatoes. Work in batches if needed so the pan doesn’t get overcrowded. Cook until golden and crisp on the outside, about 7 minutes, flipping halfway through. Remove and place on a plate with paper towels or a wire rack. Enjoy!
Notes
- Reheat: Pop it in the microwave or the air fryer for an extra crisp.
Nutrition
Serving: 50g | Calories: 281kcal | Carbohydrates: 44g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 902mg | Potassium: 650mg | Fiber: 2g | Sugar: 5g | Vitamin A: 244IU | Vitamin C: 8mg | Calcium: 120mg | Iron: 2mg