Cheesy Potato Pancakes

Delicately tender crust + pillowy soft within + ooey adhesive cheese filling = DELICIOUS tinny potato pancakes!

There ar such a big amount of superb dishes you'll prepare with them, however I desire I don’t share enough of them here. however I created guaranteed to share the highest ones. have you ever tried my tinny spud tots? however concerning garlic rosemary baked cut of meat fries? Or further tender Irish potato chips? they're all tasty and on “healthier” aspect. Today’s potato direction although isn’t thus healthy. however it’s thus thus sensible. exquisitely tender crust + pillowy soft within + ooey adhesive cheese filling! will this be any better?? Hardly…

These potato pancakes ar nothing however bland. tasteful with sensible quantity of scallions, garlic and cheese, these tender pancakes ar thus flavoursome and soft. I used spicy Monterey Jack cheese for the filling, that gave my pancakes further kick. If you prefer spicy, provides it a attempt. I created hors d’oeuvres-size pancakes here, however you'll, of course, change the dimensions to your own feeling.

My secret weapon for uniform pancakes is that this handy-dandy medium cookie scoop. It’s such a handy tool for all things, from cookies to meatballs, from pancakes to truffles! A-kitchen-must-have. Period. Sour cream, or crème fraîche create good flavorer for these tinny pancakes. If you would like to induce fancy add some salmon. -> good brunch!! 😉

Hope you enjoyed this direction. many thanks for reading!

Ingredients:

• 6 medium russet potatoes (about 2lbs, yields about 6 cups grated potatoes)
• 3-4 scallions
• 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

Directions:

1. Slice the cheese into thin 1-inch (2.5cm) squares. Set aside.
2. Thinly slice the scallions.
3. 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.)
4. Soak the grated potatoes in a cold water for about 10 minutes. Drain and squeeze out as much water as you can.
5. In a large bowl, combine the grated potatoes, sliced scallions, garlic, eggs, flour, salt and pepper. Mix well.
6. Add about 1/4-inch oil into a frying pan and heat over medium high heat.
7. 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).
8. 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.
9. Serve warm with sour cream. (Also smoked salmon makes a great addition to these pancakes.)

Recipe From : Sweet & Savory By Shinee