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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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.
