Potato and Onion Cheese Pancakes
These crispy potato and onion cheese pancakes are a comforting dish, perfect for a quick snack or light meal. With a crunchy exterior and tender cheesy center, they are sure to please the whole family.
Ingredients
Main Ingredients
- 2 large potatoes, grated Use starchy potatoes like Russets for a crispier texture.
- 1 medium onion, finely chopped Onion supplies sweetness and depth.
- 1 cup shredded cheese (cheddar or your choice) Use sharp cheddar for flavor; avoid pre-shredded cheese.
- 1/2 cup all-purpose flour Adjust if potatoes are very wet.
- 2 large eggs Bind the mixture together.
- to taste none salt and pepper Season to preference.
- none none oil for frying Use enough to coat the skillet.
- none none sour cream and fresh herbs for serving Optional toppings.
Instructions
Preparation of Base
- In a large mixing bowl, combine the grated potatoes, finely chopped onion, shredded cheese, and flour.
- If the potatoes feel wet after grating, press a handful in a clean kitchen towel and squeeze out excess water.
Add Binders and Seasoning
- Add the eggs, salt, and black pepper, and stir until everything is evenly incorporated.
- Taste a small piece of grated potato for seasoning and adjust if necessary.
Heat the Pan
- Heat a skillet over medium heat and add enough oil to coat the surface.
- Test with a tiny drop of batter — it should sizzle immediately.
Form and Fry the Pancakes
- Spoon portions of the batter into the pan, flattening slightly with a spoon.
- Cook until the undersides are golden brown, about 3–4 minutes, then flip and cook for another 3–4 minutes.
Serving
- Remove pancakes and drain on paper towels.
- Serve warm topped with sour cream and fresh herbs.
Notes
Control moisture carefully to avoid soggy pancakes. You can refrigerate the batter for up to 12 hours before frying. Best eaten fresh but can be stored in an airtight container for up to 3 days.