Perfecting potato pancakes: Secrets for a crispy, cheesy twist
Potato pancakes are known in every household and served in various ways. Achieving the perfect pancake requires a few tried-and-true techniques that ensure they are crispy on the outside and soft on the inside. I also have my own secret method for making them just right.
With a crispy exterior and a tender interior, they evoke a sense of home and family gatherings. Magda Gessler emphasizes that the key to success is choosing the right potatoes. They should be rich in starch, with a yellow tint, to ensure the ideal consistency of the potato mixture.
Daria Ładocha, a culinary expert, notes that too much water in the potatoes can lead to cooking mishaps. Potatoes that are too moist cause the pancakes to remain undercooked inside and burn on the outside. The secret is removing the excess water properly.
My tip for perfect potato pancakes is the addition of yellow cheese. I choose sharper varieties such as cheddar, Grana Padano, or gouda to avoid a bland dish. The cheese enhances the flavor and makes the pancakes beautifully crispy and golden on the outside while keeping them soft and delicate inside. To add even more variety to the recipe, you can incorporate a bit of diced bacon into the potato-cheese mixture. It will be delicious!
Potato pancakes with yellow cheese
Ingredients:
- 2 pounds of potatoes
- 2 onions
- 2 eggs
- 7 ounces of sharp yellow cheese
- 3 tablespoons of all-purpose flour
- Salt and pepper to taste
- Oil for frying
Recipe:
- Peel the potatoes, grate them into a uniform mass, and squeeze out the excess liquid.
- Peel and grate the onions, or chop them into very small cubes.
- Grate the yellow cheese.
- Combine the potato mixture with the onions, eggs, yellow cheese, pepper, and salt. Heat oil in a pan, drop spoonfuls of the batter, and fry until golden, about 2-3 minutes on each side.
- Serve the pancakes with goulash, mushroom, or tomato sauce, or simply enjoy them on their own. They taste great in every version.
