Crispy Potato and Onion Cheese Pancakes

Prep Time 15 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

These potato and onion cheese pancakes are crispy on the outside, soft and cheesy on the inside, and incredibly satisfying. Made with simple pantry ingredients, this budget-friendly recipe is perfect for breakfast, brunch, or a quick savory snack. Easy to prepare and loved by all ages, these pancakes are a comforting classic with rich flavor and golden texture.

Ingredients
    For the Pancake Batter
  • 3 medium potatoes (peeled and grated)
  • 1 medium onion (finely grated or very finely chopped)
  • 1 cup mozzarella cheese (grated)
  • 2 large eggs
  • 3 tbsp all-purpose flour
  • 2 tbsp cornflour
  • 0.5 tsp salt (or to taste)
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.25 tsp garlic powder (optional)
  • 2 tbsp fresh parsley or green onions (finely chopped, optional)
    • For Cooking
  • 3–4 tbsp vegetable oil (for shallow frying)
Instructions
    Prepare the Potatoes
  1. 1
    Grate the peeled potatoes using a coarse grater. Place them in a clean kitchen towel or muslin cloth and squeeze firmly to remove as much moisture as possible. This step is crucial for achieving crispy pancakes instead of soggy ones.
    2. Prepare the Onion
  2. 2
    Grate or finely chop the onion. Just like the potatoes, lightly squeeze out excess liquid. This prevents the batter from becoming watery and keeps the pancakes firm.
    3. Make the Batter
  3. 3
    In a large mixing bowl, add the grated potatoes, onion, grated cheese, eggs, flour, cornflour, salt, black pepper, paprika, garlic powder, and chopped herbs. Mix thoroughly until everything is well combined and forms a thick, cohesive batter.
    4. Heat the Pan
  4. 4
    Place a non-stick or heavy-bottomed frying pan over medium heat. Add vegetable oil and allow it to heat evenly without smoking.
    5. Cook the Pancakes
  5. 5
    Scoop about 2 tablespoons of the mixture and gently place it into the pan. Flatten slightly with the back of a spoon. Cook for 3–4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan.
    6. Drain and Rest
  6. 6
    Remove the cooked pancakes and place them on a plate lined with paper towels to absorb excess oil. Let them rest for a few minutes before serving.
Note

Always squeeze out excess moisture from potatoes and onions for maximum crispiness.

You can replace mozzarella with cheddar.

For a healthier version, pan-fry using minimal oil or cook in an air fryer at 180°C for 10–12 minutes, flipping halfway.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a pan for best texture.

Keywords: crispy potato pancakes, cheesy potato recipe, onion cheese pancakes, budget-friendly snacks, quick savory pancakes
Read it online: https://petitepanini.com/recipe/crispy-potato-and-onion-cheese-pancakes/