Description
Polish potato pancakes meet creamy indulgence in this irresistible fusion dish. Crispy exterior and silky cream cheese center make these pancakes a delightful comfort meal you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (470 ml) mashed potatoes (prepared with milk and butter)
- ¼ cup (30 g) shredded sharp cheddar cheese
- ¼ cup (60 g) cream cheese (room temperature)
Binding and Seasoning Ingredients:
- ¼ cup (30 g) all-purpose flour
- 1 lightly beaten egg
- ¼ cup (30 g) seasoned breadcrumbs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (or more to taste)
Garnish:
- 3 scallions (chopped)
Instructions
- Craft a robust potato base by thoroughly blending mashed potatoes with shredded cheddar cheese, all-purpose flour, whisked egg, kosher salt, and freshly ground black pepper until the mixture achieves a consistent texture.
- Create a zesty coating mixture by combining panko bread crumbs with granulated garlic, powdered onion, and a hint of cayenne pepper in a wide, shallow dish.
- Prepare a creamy filling by gently folding finely chopped green onions into softened cream cheese, then carefully portioning and rolling the mixture into compact spheres approximately in volume.
- Develop individual pancakes by portioning out of potato mixture, flattening into a thick disc, then strategically positioning a cream cheese sphere at the center and delicately enveloping the filling with the potato mixture.
- Thoroughly coat each potato patty by rolling it generously in the seasoned bread crumb mixture, ensuring complete coverage, then gently pressing to create a uniform 1/2-inch (1.27 centimeters) thick pancake.
- Stabilize the assembled pancakes by chilling in the refrigerator for 25-35 minutes, which helps maintain structural integrity during cooking.
- Heat a large skillet with neutral cooking oil over medium temperature, supplementing with a small pat of unsalted butter for enhanced flavor and golden-brown crisping.
- Fry the potato pancakes in batches, cooking 2-3 minutes per side until achieving a rich, golden exterior and ensuring the internal cheese filling becomes delightfully melted.
- Transfer the cooked pancakes onto paper towels to absorb excess oil, then serve immediately alongside a generous dollop of tangy sour cream.
Notes
- Chilling transforms these potato pancakes from potential crumbly mess to perfectly crisp delights.
- Cream cheese centers burst with herbal scallion flavor when heated, creating surprising creamy pockets.
- Bread crumb coating guarantees extra crunchiness that elevates these pancakes from ordinary to extraordinary.
- Gentle flattening technique ensures even cooking and a professional-looking golden-brown exterior.
- Refrigeration helps bind ingredients together, preventing pancakes from falling apart during frying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Baking, Frying, Sautéing
- Cuisine: North American
Nutrition
- Serving Size: 4
- Calories: 340 kcal
- Sugar: 3g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg