Crispy Potato Cheese Pancakes with Melty Centers

Ingredients

Tick the ingredients as you go

For the pancakes

• 700 g russet or Yukon Gold potatoes, about 1 1/2 lb or 3 medium, peeled
• 1 cup shredded low-moisture mozzarella, about 100 g / 3.5 oz; or half mozzarella, half sharp cheddar
• 1/3 cup all-purpose flour, about 40 g
• 1 large egg, lightly beaten
• 2 green onions, thinly sliced, white and green parts
• 3/4 tsp fine salt
• 1/4 tsp black pepper, freshly ground

For frying and serving

• 1/2 cup neutral cooking oil, 120 ml; sunflower, canola or vegetable
• 1/2 cup ketchup, for dipping

Instructions

1. 1

   Slice and grate potatoes

   Cut the peeled potatoes into halves or thick slices on a wooden board so they are easy to hold. Grate them on the large holes of a box grater into a glass bowl. Work quickly, because the shreds start to turn gray after about 10 minutes.

2. 2

   Squeeze out moisture

   Pile the shreds onto a clean kitchen towel, twist it closed and squeeze hard over the sink until only a few drops come out. You should remove roughly 1/2 cup (120 ml) of liquid, and the potatoes should feel almost dry and fluffy.

3. 3

   Add cheese and binders

   Return the potatoes to the bowl. Add the mozzarella, flour, beaten egg, green onions, salt and pepper.

4. 4

   Mix thoroughly

   Toss and mix with a fork or your hands until no dry flour remains and the cheese is evenly spread through the shreds. The mixture should hold together when you squeeze a handful.

5. 5

   Shape even patties

   Line a board with parchment paper. Scoop scant 1/4-cup portions, press each into a round about 8 cm (3 in) wide and 1 cm (1/2 in) thick, and set them on the parchment. Keep the thickness even so the patties cook at the same rate. You should get about 10.

7. 6

   Heat the oil

   Pour the oil into a large frying pan, about 3 mm (1/8 in) deep, and heat over medium to medium-high heat to roughly 175°C (350°F). A single potato shred dropped in should sizzle immediately.

8. 7

   Fry the first side

   Slide in 4 or 5 patties, leaving space between them, and press each lightly with a spatula. Fry undisturbed for 3 to 4 minutes, until the edges are deep golden and the underside releases easily.

9. 8

   Flip and finish

   Turn the patties carefully and fry another 3 to 4 minutes, until both sides are evenly golden brown and crisp and the cheese bubbles at the edges. Drain on a paper-towel-lined plate. Add a little more oil between batches if the pan looks dry.

   
10. 9

    Slice and serve

    Sprinkle the hot pancakes with a pinch of salt. Cut one in half with a knife to check for a melted cheese pull. Serve right away with ketchup for dipping.