Cheese-Stuffed Crispy Potato Pancakes (Egg-Free)
These Cheese-Stuffed Crispy Potato Pancakes are a delicious, egg-free treat that combines the comfort of mashed potatoes with the melt-in-your-mouth goodness of cheese. Coated in a crunchy mix of breadcrumbs, cornflakes, almonds, and parsley, these golden, crispy pancakes are perfect as a snack, appetizer, or side dish. Whether you're serving them at a party or enjoying them at home, they’re sure to be a hit with everyone!
Ingredients
- 500 g (about 1 lb) starchy potatoes (e.g., Russet or floury potatoes)
- 100-120 g (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)
- 100 g (1 cup) breadcrumbs
- 50 g (½ cup) finely crushed cornflakes
- 50 g (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.
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