Cheddar-Parmesan Potato Pancakes
October 04, 2016
"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."
- 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
Using the large holes of the grater, grate the cheese and potatoes.
Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, cayenne, salt, pepper and eggs. Stir to combine.
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.
Cook until browned about 3 minutes per side.
Repeat with remaining potato mixture.
Transfer the pancakes to a plate lined with paper towel to remove excess oil.
Serve the potato pancakes while still warm.
Tips & Variations
No special items needed.