Description
Polish potato pancakes embrace comfort with crispy edges and gooey cheese centers. Sour cream and chives complement these golden, hearty delights that connect home cooks with traditional Eastern European culinary warmth.
Ingredients
Scale
- 2 cups (500g / 17.6 oz) mashed potatoes
- 1 cup (100g / 3.5 oz) shredded mozzarella cheese
- ¼ cup (40g / 1.4 oz) cream cheese
- 1 large egg
- ¼ cup (30g / 1 oz) all-purpose flour
- ¼ tsp garlic powder
- Salt and pepper to taste
- Chopped fresh parsley
- 2–3 tbsps vegetable oil or butter
- Sour cream or yogurt (for dipping)
Instructions
- Potato Dough Preparation: Merge mashed potatoes with egg, flour, garlic powder, salt, and pepper, kneading until a smooth, pliable dough forms. Adjust flour quantity if the mixture feels excessively sticky.
- Cheese Filling Creation: Blend shredded cheese and cream cheese thoroughly to craft a luxurious, creamy filling with uniform consistency.
- Dough Shaping and Filling: Dust hands with flour, divide potato dough into golf ball-sized portions. Flatten each into thin 3-inch discs, placing a generous spoonful of cheese mixture at the center. Carefully fold and seal edges, creating compact, filled dumplings.
- Pancake Formation: Gently press stuffed dough balls into flat, pancake-like shapes, ensuring cheese remains securely enclosed.
- Frying Process: Heat oil or butter in a large skillet over medium temperature. Arrange stuffed pancakes with sufficient spacing to prevent overcrowding. Cook each side for 3-4 minutes until achieving a crisp, golden-brown exterior.
- Finishing and Serving: Transfer pancakes to paper towel-lined plates to remove excess oil. Garnish with freshly chopped parsley and serve alongside sour cream or yogurt for an extra layer of indulgence.
Notes
- Manage Potato Moisture: Ensure mashed potatoes are not too wet; excess moisture can make dough sticky and difficult to handle, compromising pancake structure.
- Control Flour Consistency: Gradually add flour to potato mixture, checking elasticity and preventing dry or tough pancakes; aim for a smooth, pliable dough that holds shape.
- Seal Filling Securely: Press dough edges firmly when encasing cheese filling to prevent leakage during frying; use gentle pinching technique to create tight seal.
- Optimize Frying Temperature: Maintain medium heat for even golden-brown exterior; too high temperature burns pancakes, while low heat leads to greasy, soggy results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg