Description
Polish pierogi dance with comfort and flavor in this irresistible potato pancake masterpiece. Crispy edges, melted cheese center, and golden-brown perfection invite hungry souls to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (500g) mashed potatoes
- 1 cup (100g) shredded mozzarella cheese
- 1 large egg
- ¼ cup (30g) all-purpose flour
Seasoning and Flavor Enhancers:
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- ¼ cup (40g) cream cheese
- Chopped fresh parsley
Cooking and Serving Ingredients:
- 2–3 tablespoons vegetable oil or butter
- Sour cream or yogurt (for dipping)
Instructions
- Craft a velvety potato mixture by blending mashed potatoes with egg, flour, garlic powder, salt, and pepper until a cohesive, elastic dough emerges. Adjust flour if the consistency feels overly tacky.
- Create a luscious filling by thoroughly combining shredded cheese and cream cheese, forming a rich, creamy blend.
- Dust hands with flour to prevent adhesion. Portion potato dough into golf ball-sized rounds, then gently press into thin circular discs approximately 3 inches wide.
- Position a generous spoonful of cheesy filling at the center of each potato disc. Carefully fold and pinch dough edges to completely encase the filling, transforming it into a sealed ball.
- Delicately flatten each cheese-filled sphere into a pancake-like shape, ensuring the filling remains securely contained.
- Warm oil or butter in a spacious skillet over medium heat, establishing an ideal frying environment.
- Carefully place stuffed pancakes into the skillet, maintaining adequate spacing to prevent overcrowding. Fry each side for 3-4 minutes until achieving a golden, crisp exterior.
- Transfer pancakes onto paper towel-lined plates to absorb excess oil and preserve crispness.
- Garnish with freshly chopped parsley and accompany with a generous dollop of sour cream or yogurt for enhanced flavor and creaminess.
Notes
- Choose high-starch potatoes like Russet for the fluffiest and most cohesive dough texture.
- Keep hands lightly floured when shaping pancakes to prevent sticky dough from clinging and breaking.
- Test oil temperature by dropping a small dough bit which should sizzle immediately without burning for perfect golden-brown pancakes.
- Experiment with different cheese combinations like sharp cheddar, mozzarella, or goat cheese for varied flavor profiles.
- Allow pancakes to cool slightly before serving to help filling set and prevent burning your mouth.
- For gluten-free version, substitute wheat flour with almond or rice flour and ensure all ingredients are certified gluten-free.
- Prep pancakes ahead of time and refrigerate uncooked for quick weeknight meals, coating in breadcrumbs before frying for extra crispiness.
- Control calories by baking instead of frying, using a preheated 400°F oven and lightly brushing pancakes with olive oil for 20-25 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg