Auntie Astrid Potato Pancakes
Auntie Astrid Potato Pancakes
Ingredients
For the Potato Pancakes
- 2 pounds russet potatoes, peeled and boiled until tender
- 1 1/2 cups mozzarella cheese, grated
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 cup vegetable oil, for frying, as needed
For Serving
- 1 cup sour cream
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the potatoes: Once the russet potatoes are peeled and boiled until tender, pass them through a potato ricer into a large mixing bowl. This ensures a smooth, lump-free texture for the pancakes.
⏱️ 5 min
- 2
Combine ingredients: To the riced potatoes, add the grated mozzarella cheese, all-purpose flour, paprika, black pepper, and salt. Mix thoroughly with a spatula or your hands until all ingredients are well combined and a cohesive dough forms.
⏱️ 7 min
- 3
Form the patties: Take about 1/4 cup of the potato mixture and flatten it into a round patty, approximately 1/2 inch thick. Repeat with the remaining mixture until all patties are formed. You should get about 12-16 patties.
⏱️ 8 min
- 4
Preheat skillet: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Ensure the oil is hot but not smoking.
⏱️ 2 min
- 5
Fry the pancakes: Carefully place a few potato patties into the hot skillet, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and crispy. Add more oil as needed between batches.
⏱️ 15 min
- 6
Drain and serve: Once cooked, transfer the potato pancakes to a plate lined with paper towels to drain any excess oil. Serve immediately, topped generously with sour cream and garnished with freshly sliced green onions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Auntie Astrid Potato Pancakes
Ingredients
For the Potato Pancakes
- 2 pounds russet potatoes, peeled and boiled until tender
- 1 1/2 cups mozzarella cheese, grated
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 cup vegetable oil, for frying, as needed
For Serving
- 1 cup sour cream
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the potatoes: Once the russet potatoes are peeled and boiled until tender, pass them through a potato ricer into a large mixing bowl. This ensures a smooth, lump-free texture for the pancakes.
⏱️ 5 min - 2
Combine ingredients: To the riced potatoes, add the grated mozzarella cheese, all-purpose flour, paprika, black pepper, and salt. Mix thoroughly with a spatula or your hands until all ingredients are well combined and a cohesive dough forms.
⏱️ 7 min - 3
Form the patties: Take about 1/4 cup of the potato mixture and flatten it into a round patty, approximately 1/2 inch thick. Repeat with the remaining mixture until all patties are formed. You should get about 12-16 patties.
⏱️ 8 min - 4
Preheat skillet: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Ensure the oil is hot but not smoking.
⏱️ 2 min - 5
Fry the pancakes: Carefully place a few potato patties into the hot skillet, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and crispy. Add more oil as needed between batches.
⏱️ 15 min - 6
Drain and serve: Once cooked, transfer the potato pancakes to a plate lined with paper towels to drain any excess oil. Serve immediately, topped generously with sour cream and garnished with freshly sliced green onions.
⏱️ 3 min