How to make quick and easy soft Potato Pancakes stuffed with goeey and stretchy Mozzarella cheese.
This is the perfect side dish and party recipe!
▶ You may need to adjust the flour amount depending on the type of potatoes and flour you use. If you get slightly sticky dough, just add more flour until get a soft but not-sticky dough.
▶ POTATO BUBBLE CHIPS: https://bit.ly/30KMF7H
► POTATO SPIRALS: https://www.youtube.com/watch?v=ndQ83VeoTuY
► POTATO TRIANGLE SNACKS: https://bit.ly/3wWGI2y
► CINNAMON ROLL PANCAKES: https://bit.ly/3ojCrVM
► POTATO CHEESE BALLS: https://bit.ly/3tt5Xbu
▶ GARLIC MOZZARELLA CHEESE BREAD: https://bit.ly/3mUlmyX
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RECIPE FOR 9 PANCAKES:
Ingredients:
500 g (1 pound) potatoes, peeled and cubed
about 90 g (3/4 cup) all purpose flour + flour for coating
4 g (1 tsp) sugar
salt to taste
black pepper
Mozzarella cheese or other cheese like Cheddar…
Instructions:
1. Peel the potatoes and chop in medium size chunks.
2. Boil potato chunks in salted water until fork tender.
3. Mash potatoes immediately when still hot with a fork (or a potato ricer or a potato masher) until smooth and creamy.
4. Add flour*, sugar, salt, pepper to the mashed potatoes and mix until get a not-sticky and slightly dry -but soft- mix. Don’t overmix or your mix could become too sticky.
* You may add slighlty more flour if your potatoes absorbs more water during cooking time and your dough is very sticky. You have to get a not-sticky potato dough.
5. Use a 4cm-1,5inch ice cream scooper to take 2 scoops of mashed potato mix.
6. Well flour your hands to avoid sticking, and form a disc.
7. Place about 1 tsp of chopped Mozzarella cheese in the center of the disc and roll to form a ball.
8. Slightly flat the ball, coat every side with some flour and place on a dish lined with parchment paper or well floured to avoid sticking.
9. Repeat and use all the mashed potato mix: you’ll get about 9 potato pancakes.
10. Heat a large non-stick pan with about 2 tbsp of vegetable oil (I’ve used Peanut Oil) and cook every side at medium heat for about 5 minutes or until evenly browned.
11. Drain over paper towel and serve immediately.
You can store in refrigerator for 2 days or in freezer for up to 3 months.
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