6 medium russet potatoes (about 2lbs, yields about 6 cups grated potatoes)
2 garlic cloves, pressed
2 large eggs, beaten
¼ cup (30gr) all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
3.5oz (85gr) Monterey Jack cheese
Vegetable oil for frying
Sour cream for serving
- Slice the cheese into thin 1-inch (2.5cm) squares. Set aside.
- Thinly slice the scallions.
- Grate the potatoes preferably on a box grater. (If using a food processor, make sure to pulse the shredded potatoes with the blade attachment to cut the long strands.)
- Soak the grated potatoes in a cold water for about 10 minutes. Drain and squeeze out as much water as you can.
- In a large bowl, combine the grated potatoes, sliced scallions, garlic, eggs, flour, salt and pepper. Mix well.
- Add about 1/4-inch oil into a frying pan and heat over medium high heat.
- Drop about 1 heaping tablespoon of potato mixture into the oil (I use this medium cookie scoop for this step), flatten the mixture and place a slice of cheese in the middle. Cover the cheese with a little bit of potato mixture (about ½ tablespoon of mixture).
- Cook about 3-4 pancakes at a time, and don’t overcrowd the pan. Cook the pancakes about 3 minutes on each side, or until the pancakes are cooked through and golden brown. Remove the pancakes on paper towel to drain.
- Serve warm with sour cream. (Also smoked salmon makes a great addition to these pancakes.)
Make ahead tip: Keep the cooked pancakes in the fridge. Bake them in the oven at 350° (175°C) for about 10 minutes before serving.For step-by-step photos and additional notes, read the post above.
Original Recipes visit: Cheesy Potato Pancakes @ sweetandsavorybyshinee.com