Crispy Cheesy Potato Pancakes (Egg-Free)
45 minutes
1273 reads
About Crispy Cheesy Potato Pancakes (Egg-Free)
These irresistible potato pancakes are crispy on the outside and wonderfully soft inside, perfect for a satisfying lunch or a fun evening snack. I developed this egg-free, vegetarian recipe for a New Year's gathering, and it was a huge hit – especially with the kids, who loved the gooey mozzarella cheese! Unlike traditional recipes, these pancakes use cornflour as a binder, making them a delightful vegetarian appetizer for any occasion. Serve them hot with your favorite dipping sauce – ketchup, chutney, or mayonnaise all work wonderfully. Get ready to impress your family and friends with this easy-to-make, crowd-pleasing recipe!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Potato Pancakes
- 2 Potatoes large, russet potatoes recommended
- 1 cup Mozzarella Cheese shredded
- 2 tbsp Scallions finely chopped (white and green parts)
- 2 tbsp Corn Flour
- 1 tbsp Coriander finely chopped fresh cilantro
- 1.5 tsp Salt or to taste
- 1 tsp Pepper black, freshly ground
For Frying
- 3-4 tbsp Oil vegetable or canola oil; adjust amount depending on your pan
Instructions
Prepare the Potato Mixture
- Peel and grate the potatoes. Squeeze out excess moisture thoroughly using a clean kitchen towel or cheesecloth. Grate the mozzarella cheese. In a large bowl, combine the grated potatoes, cheese, scallions, corn flour, coriander, salt, and pepper. Mix well to combine.
Form the Pancakes
- Gently form the potato mixture into small patties. Lightly oil your hands to prevent sticking. Make sure they are not too thick, or they won't cook evenly.
Fry the Pancakes
- Heat the oil in a non-stick skillet over medium heat. Carefully place the patties in the hot oil, working in batches to avoid overcrowding the pan. Gently flatten each pancake with a spatula.
Cook Until Golden Brown
- Fry for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to gently flip the pancakes. Press down gently while frying to ensure even cooking and a crispy texture.
Drain and Serve
- Remove the cooked pancakes from the pan and place them on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce.
Recipe Notes
Expert Tips for Perfect Potato Pancakes
- Squeeze out all the moisture! This is crucial for crispy pancakes. The drier the potatoes, the crispier the result.
- Don't overcrowd the pan. Fry in batches to ensure even cooking and browning.
- Use a non-stick pan. This helps prevent sticking and makes flipping easier.
- Adjust oil quantity. Use more oil for a normal pan; less is needed if using a non-stick pan.
Related Posts You May Like
-
-
Crispy Cheesy Potato Pancakes Recipe
895 reads
-
-
-
-
Recipe Nutrition
Calories: 356kcalCarbohydrates: 18gProtein: 18gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 1710mgFiber: 2gSugar: 2g
Neha Paliwal
Articles: 87
5 Comments
Leave a Reply
You must be logged in to post a comment.
This looks delightful! Thanks for the recipe.
This looks so good! Appreciate the share.
This is so tempting! Can’t wait to cook it.
Looks so yummy! Excited to make it.
Looks so incredible! Thank you for sharing.