Potato-Cheese Pancakes (Print Version)
# Ingredients:
→ Potato Base
01 -
1 pound of potatoes, skin left on
02 -
1 tablespoon of sweetened condensed milk (optional)
03 -
Half a cup of cornstarch
04 -
2 tablespoons of regular granulated sugar
05 -
Half a teaspoon of salt
→ Cheese Filling
06 -
8 small balls of ciliegine mozzarella, or shredded mozzarella works too
07 -
2 tablespoons of dark brown sugar
→ For Cooking & Serving
08 -
Oil for frying in a pan
09 -
Optional: toasted sesame seeds for sprinkling on top
10 -
Serve with butter or some ketchup
# Instructions:
01 -
Put the unpeeled potatoes in a pot, cover, and boil them until a fork easily goes in, around 25 minutes.
02 -
Once the potatoes cool, peel their skins off and mash them smooth. Add condensed milk, salt, and sugar, mixing it all together.
03 -
Slowly add in cornstarch and work it into the potato mix until it’s smooth and easy to handle.
04 -
Cut the dough into 8 pieces. For each piece, flatten it, place a mozzarella ball covered in sugar in the middle, seal it up, and press it into a pancake shape.
05 -
In a pan with oil, fry each pancake at medium heat. Cook for 4 minutes on one side then flip it to brown the other.
06 -
Let the pancakes rest on some paper towels to soak up oil. If you’d like, sprinkle sesame seeds on top and enjoy them nice and warm.
# Notes:
01 -
If you don’t have condensed milk, substitute with a mix of cream and sugar.
02 -
You can swap potato starch in place of cornstarch.
03 -
The amount of cornstarch might need adjusting depending on how wet the potatoes are.
04 -
Tastes best when eaten warm, but not overly hot.