Cheddar-Parmesan Potato Pancakes

14-15
Servings
10m
Prep Time
6m
Cook Time
16m
Ready In


"These are really crispy on the outside while the interior is soft and deliciously flavored. I suggest to double the quantities as they go really fast."

Original recipe yields 14-15 servings
OK

Nutritional

  • Serving Size: 1 (84.8 g)
  • Calories 86.8
  • Total Fat - 2.2 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 34 mg
  • Sodium - 326.4 mg
  • Total Carbohydrate - 12.3 g
  • Dietary Fiber - 1.7 g
  • Sugars - 0.9 g
  • Protein - 4.4 g
  • Calcium - 80.8 mg
  • Iron - 0.5 mg
  • Vitamin C - 6.1 mg
  • Thiamin - 0.1 mg

Step 1

Using the large holes of the grater, grate the cheese and potatoes.

Step 2

Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.

Step 3

Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, cayenne, salt, pepper and eggs. Stir to combine.

Step 4

Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time.

Step 5

Cook until browned about 3 minutes per side.

Step 6

Repeat with remaining potato mixture.

Step 7

Transfer the pancakes to a plate lined with paper towel to remove excess oil.

Step 8

Serve the potato pancakes while still warm.

Tips & Variations


No special items needed.

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