Cheesy Potato Pancakes (Print Version)
# Ingredients:
→ Base from Potatoes
01 -
1 pound of potatoes, leave the skins on
02 -
1 tbsp sweetened condensed milk, optional
03 -
Half a cup of cornstarch
04 -
2 tbsp of regular white sugar
05 -
A half-teaspoon of salt
→ Cheesy Filling
06 -
8 small mozzarella balls or shredded mozzarella
07 -
2 tbsp of dark brown sugar
→ For Frying and Serving
08 -
Oil for frying
09 -
Optional: Sesame seeds to sprinkle
10 -
Serve with butter or ketchup on top
# Instructions:
01 -
In a pot with a lid, boil whole potatoes till they’re soft enough to stick a fork through, roughly 25 minutes.
02 -
Mash the peeled, cooled potatoes. Stir in sugar, salt, and the condensed milk.
03 -
Begin adding the cornstarch little by little until the dough gets smooth and easy to handle.
04 -
Split the dough into 8 pieces. Put one mozzarella ball rolled in sugar in the middle of each, seal up, and flatten slightly.
05 -
Cook them in hot oil over a medium flame about 4 minutes on each side until they’re golden and crispy.
06 -
Let them rest on a paper towel to drain, add sesame seeds (if you like), and serve while still warm.
# Notes:
01 -
Cream mixed with sugar works as a replacement for condensed milk.
02 -
You can swap out cornstarch for some potato starch.
03 -
Adjust cornstarch levels depending on how moist your potatoes are.
04 -
Eat 'em when they're freshly hot but not scalding your tongue.