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If you’re a fan of crispy, cheesy snacks, then you’re in for a treat! These Cheese-Stuffed Crispy Potato Pancakes are a delicious and indulgent dish that combines the heartiness of mashed potatoes with the creamy goodness of melted cheese, all wrapped in a crunchy, golden breadcrumb coating. And the best part? These pancakes are completely egg-free, making them perfect for those with dietary restrictions or those looking to simplify their cooking process.
Whether you’re looking for a comforting side dish, a fun appetizer, or a party snack, these crispy potato pancakes are sure to impress. Let’s dive into the recipe and learn how to make them step by step!
Why Egg-Free?
Eggs are often used in cooking to help bind ingredients together and give a golden, crispy finish when frying. However, not everyone can eat eggs due to allergies, dietary choices, or lifestyle preferences. This egg-free version of Cheese-Stuffed Crispy Potato Pancakes achieves the same great texture and flavor without eggs, relying on simple ingredients like potatoes, flour, and a flavorful breadcrumb coating.
In addition to being egg-free, this recipe also offers a versatile base for you to experiment with different cheeses and fillings. You can use what you have on hand, whether it’s cheddar, mozzarella, or even a mix of your favorite cheeses.
The Secret to the Perfect Potato Dough
The key to making these crispy potato pancakes is ensuring the dough is firm, smooth, and not too sticky. Potatoes naturally contain starch, which can make the dough a bit tacky if not handled properly. To avoid a mess, here are some tips for making the perfect potato dough:
- Use Starchy Potatoes:
Russet potatoes (or other starchy varieties) are the best choice for this recipe because they have a fluffy, dry texture when mashed. This makes the dough much easier to work with compared to waxy potatoes, which tend to be more moist and sticky. - Cool the Potatoes:
After boiling your potatoes, let them cool completely. Warm potatoes release more moisture, which can lead to a sticky dough that is hard to handle. Cooling the potatoes ensures a smoother, more manageable texture. - Gradually Add Flour:
Once you mash the cooled potatoes, gradually add the flour until you achieve a smooth dough. You want the dough to be soft but firm enough to hold its shape when forming the pancakes. If the dough feels too sticky, add a little more flour, but be careful not to add too much—this can make the pancakes dense. - Optional Cornstarch:
Adding a small amount of cornstarch (about 2 teaspoons) can help absorb excess moisture and make the dough more firm, ensuring that it holds together well while frying. This step is optional but can be helpful if you want extra stability.
Coating the Pancakes for Extra Crunch
A great coating is key to achieving that perfect crispy texture on the outside of your potato pancakes. In this recipe, the breaded coating is made with a mix of breadcrumbs, crushed cornflakes, sliced almonds, and parsley, creating a crunchy, flavorful exterior. The almonds add an extra layer of crunch and a slight nutty flavor, while the parsley adds a fresh, herby note.
To coat the pancakes:
- Moisten the Pancakes: Lightly brush each pancake with water or milk. This helps the coating stick without using eggs.
- Press into the Coating: Gently press each pancake into the breadcrumb mixture, ensuring an even coating on all sides.
- Fry Until Golden: Fry the pancakes in hot oil (about 180°C or 350°F) for 3-4 minutes on each side until they are golden brown and crispy.
Frying and Serving Tips
When it comes to frying these pancakes, make sure the oil is at the right temperature—too hot and the pancakes will burn, too cool and they’ll absorb too much oil. You can test the oil by dropping a small piece of bread or a breadcrumb into the oil; if it sizzles immediately, the oil is ready.
Once fried, place the pancakes on a paper towel-lined plate to absorb any excess oil. Serve them while hot with your favorite dipping sauces like sour cream, garlic aioli, or a tangy sweet chili sauce for an extra kick.
Tips for Success:
- Cool the potatoes completely before mashing to prevent a sticky dough.
- Add flour gradually and only as much as needed to keep the dough soft but workable.
- Use milk or water to help the coating stick—no egg is needed!
- Fry the pancakes in hot oil to ensure a crispy and golden coating.
Variations: Customize Your Cheese-Stuffed Pancakes
1. Cheese and Herb Stuffing
In addition to the cheese, try adding some fresh herbs to the filling for extra flavor. Finely chopped herbs like chives, parsley, or thyme will enhance the taste of the cheese and provide a fragrant twist.
2. Bacon and Cheese
For a savory, meaty option, add some crispy bacon bits to the cheese filling. The smoky, salty flavor of the bacon pairs beautifully with the creamy cheese and crispy potato coating.
3. Vegan-Friendly Option
To make these pancakes fully vegan, simply use dairy-free cheese and substitute the butter in the dough (if desired) with a plant-based butter or olive oil. You can also use a flax or chia egg replacement if you want to mimic the texture of eggs in the dough.
4. Spicy Jalapeño and Cheese
For those who enjoy a bit of heat, try adding diced jalapeños or chili flakes to the cheese filling. This adds a nice spicy kick that will complement the richness of the cheese.
5. Loaded Baked Potato
Turn these into a loaded baked potato version by mixing in sour cream, green onions, and even a handful of shredded cheddar or mozzarella. This gives the pancakes a creamy, decadent filling that’s reminiscent of a loaded baked potato.
6. Gluten-Free Option
To make these pancakes gluten-free, swap the regular flour for a gluten-free all-purpose flour and use gluten-free breadcrumbs or crushed rice crackers for the coating.
More Crispy Potato Recipes You Will Enjoy
Schiacciata di Patate (Crispy Potato Flatbread)
Cheese-Stuffed Crispy Potato Pancakes (Egg-Free)
Ingredients
- 500g (about 1 lb) starchy potatoes (e.g., Russet or floury potatoes)
- 100-120g (¾ to 1 cup) all-purpose flour (adjust as needed)
- 2 tsp cornstarch (optional, for extra firmness)
- ½ tsp salt
- ¼ tsp black pepper
- Sliced cheese (Emmental, cheddar, or your favorite)
- 100g (1 cup) breadcrumbs
- 50g (½ cup) finely crushed cornflakes
- 50g (⅓ cup) sliced almonds (whole, unchopped)
- 2 tbsp fresh parsley, finely chopped
- Vegetable oil for frying
- Water or milk (for moistening pancakes)
Instructions
- Peel and cut the potatoes into chunks. Boil them in salted water until tender (about 20 minutes).
- Drain the potatoes thoroughly and let them cool completely. This step is important—cool potatoes help avoid sticky dough.
- Once cooled, mash the potatoes until completely smooth.
- In a large bowl, combine the mashed potatoes, 100g of flour, salt, pepper, and cornstarch (if using).
- Mix until a soft dough forms.
- If the dough feels sticky, add 1 tablespoon of flour at a time until it’s firm but smooth and easy to handle.
- Take about 2 tablespoons of dough and flatten it into a round disc in your hand or on a floured surface.
- Place a slice of cheese (or a mix of cheeses) in the center.
- Take another small portion of dough, flatten it, and place it on top of the cheese.
- Seal the edges tightly with your fingers and gently shape the pancake into a smooth round patty.
- Repeat for the remaining dough and cheese.
- Mix breadcrumbs, crushed cornflakes, sliced almonds, and parsley in a shallow bowl.
- Lightly moisten each pancake by brushing it with a little water or milk. This will help the coating stick without needing egg.
- Press each pancake gently into the breadcrumb mixture, ensuring it’s evenly coated on all sides.
- Heat vegetable oil in a deep skillet or fryer to 180°C (350°F). To test, drop a breadcrumb into the oil—it should sizzle immediately.
- Carefully place the pancakes into the hot oil, frying in batches. Avoid overcrowding the pan.
- Fry for about 3-4 minutes per side, or until golden brown and crispy.
- Use a slotted spoon to remove the pancakes and drain them on paper towels to absorb excess oil.
- Serve the pancakes warm with your favorite dipping sauces, such as sour cream, garlic aioli, or sweet chili sauce.
