Stuffed Potato Pancakes (Cheesy Potato Fritters)
Stuffed Potato Pancakes (Cheesy Potato Fritters)
Ingredients
For the Potato Dough
- 3 potatoes, large
- 2 tablespoons butter, melted
- 5 tablespoons all-purpose flour
For the Filling and Cooking
- 1 1/2 cups shredded cheese, mozzarella, cheddar, or a mix, as needed
- 1/2 cup cooked filling, shredded chicken, ground beef, or chorizo, as needed
- 1/2 cup cooking oil, for frying, or light spray if air frying, as needed
Instructions
- 1
Place the large potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are very soft and easily pierced with a fork, about 15 to 20 minutes. You may peel them before boiling if preferred, or after as described in the next step.
⏱️ 20 min•🌡️ 212
- 2
Drain the cooked potatoes. Once cool enough to handle, peel off their skins. Transfer the peeled potatoes to a large bowl and mash them thoroughly until they form a smooth puree with no lumps.
⏱️ 5 min
- 3
To the mashed potatoes, add the melted butter and all-purpose flour. Mix these ingredients thoroughly until they are well combined and form a soft, pliable potato dough.
⏱️ 3 min
- 4
Lay out a piece of plastic wrap on a clean cutting board or counter. Lightly grease the plastic wrap with a small amount of cooking oil to prevent the dough from sticking.
⏱️ 1 min
- 5
Take a portion of the potato dough (about 1/4 cup per pancake) and flatten it into a round or rectangular shape on the greased plastic wrap. Place a generous amount of shredded cheese and any desired optional fillings (like shredded chicken, ground beef, or chorizo) in the center of the flattened dough.
⏱️ 5 min
- 6
Carefully fold the dough over the filling, using the plastic wrap to help enclose it. Pinch and seal the edges firmly to form a sealed pocket or pastry. Ensure it's well-sealed so the filling does not leak out during cooking. Repeat for remaining dough and filling.
⏱️ 5 min
- 7
To cook: For frying, heat 1/2 cup of cooking oil in a large pan over medium-high heat until shimmering (about 350-375°F). Carefully place the stuffed potato pancakes into the hot oil and fry for 3 to 5 minutes per side, or until golden brown and crispy. For air frying, preheat your air fryer to 375°F. Lightly spray the potato pancakes with cooking oil, place them in the air fryer basket in a single layer, and cook for 10 to 15 minutes, flipping halfway, until golden and crispy.
⏱️ 15 min•🌡️ 375
- 8
Once cooked, remove the potato pancakes from the pan or air fryer. They should be crispy on the outside and soft on the inside, with a delicious, stretchy cheese filling. Serve immediately while hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Potato Pancakes (Cheesy Potato Fritters)
Ingredients
For the Potato Dough
- 3 potatoes, large
- 2 tablespoons butter, melted
- 5 tablespoons all-purpose flour
For the Filling and Cooking
- 1 1/2 cups shredded cheese, mozzarella, cheddar, or a mix, as needed
- 1/2 cup cooked filling, shredded chicken, ground beef, or chorizo, as needed
- 1/2 cup cooking oil, for frying, or light spray if air frying, as needed
Instructions
- 1
Place the large potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are very soft and easily pierced with a fork, about 15 to 20 minutes. You may peel them before boiling if preferred, or after as described in the next step.
⏱️ 20 min•🌡️ 212 - 2
Drain the cooked potatoes. Once cool enough to handle, peel off their skins. Transfer the peeled potatoes to a large bowl and mash them thoroughly until they form a smooth puree with no lumps.
⏱️ 5 min - 3
To the mashed potatoes, add the melted butter and all-purpose flour. Mix these ingredients thoroughly until they are well combined and form a soft, pliable potato dough.
⏱️ 3 min - 4
Lay out a piece of plastic wrap on a clean cutting board or counter. Lightly grease the plastic wrap with a small amount of cooking oil to prevent the dough from sticking.
⏱️ 1 min - 5
Take a portion of the potato dough (about 1/4 cup per pancake) and flatten it into a round or rectangular shape on the greased plastic wrap. Place a generous amount of shredded cheese and any desired optional fillings (like shredded chicken, ground beef, or chorizo) in the center of the flattened dough.
⏱️ 5 min - 6
Carefully fold the dough over the filling, using the plastic wrap to help enclose it. Pinch and seal the edges firmly to form a sealed pocket or pastry. Ensure it's well-sealed so the filling does not leak out during cooking. Repeat for remaining dough and filling.
⏱️ 5 min - 7
To cook: For frying, heat 1/2 cup of cooking oil in a large pan over medium-high heat until shimmering (about 350-375°F). Carefully place the stuffed potato pancakes into the hot oil and fry for 3 to 5 minutes per side, or until golden brown and crispy. For air frying, preheat your air fryer to 375°F. Lightly spray the potato pancakes with cooking oil, place them in the air fryer basket in a single layer, and cook for 10 to 15 minutes, flipping halfway, until golden and crispy.
⏱️ 15 min•🌡️ 375 - 8
Once cooked, remove the potato pancakes from the pan or air fryer. They should be crispy on the outside and soft on the inside, with a delicious, stretchy cheese filling. Serve immediately while hot.
⏱️ 1 min