If you want something crispy, cheesy, and easy to make with a few basic ingredients, these potato pancakes are a good one to keep around. They turn simple mashed potatoes into golden, pan-fried pancakes with a soft center and melted mozzarella tucked inside. The outside gets lightly crisp, while the inside stays tender and flavorful.
What I like about these is that they don’t need a long list of ingredients or complicated steps. A little paprika, black pepper, chili flakes, and fresh parsley give the potato mixture much better flavor, and the mozzarella makes them extra satisfying once it melts. They work well as a snack, light lunch, or even a quick side dish when you want something warm and filling.
Ingredients
- 2 large potatoes, boiled, drained well, and mashed
- 1 cup cornstarch
- 1 tsp salt, or to taste
- 1 tsp chili flakes, or to taste
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 to 2 tbsp fresh parsley, finely chopped
- Mozzarella, cut into small cubes, as needed
- Oil, for shallow frying
Instructions
- Make the potato mixture.
Add the mashed potatoes to a large bowl. Mix in the cornstarch, salt, chili flakes, paprika, black pepper, and chopped parsley until a soft dough forms. It should hold together easily and be soft without feeling too wet. - Shape the pancakes.
Take a portion of the potato mixture and flatten it in your hand. Place a cube of mozzarella in the center, then bring the potato mixture around it and seal it well. Gently flatten it into a pancake shape. Repeat with the remaining mixture. - Heat the oil.
Pour enough oil into a skillet to coat the bottom well and place it over medium heat. Let the oil heat up before adding the pancakes so they start frying right away. - Fry until golden.
Carefully place the pancakes in the skillet, leaving a little space between each one. Fry for 1 to 2 minutes per side, or until golden brown and crisp on the outside. Turn them gently so they keep their shape. - Serve warm.
Transfer the cooked pancakes to a plate and let them rest for a minute or two. Serve while still warm so the mozzarella stays soft and melty.
Loved these cheesy potato pancakes? Save the image below to your Pinterest board so you can come back to the recipe anytime.
Tips for the Best Potato Pancakes
- Make sure the potatoes are drained well after boiling. Too much moisture can make the dough harder to shape.
- Do not skip the seasoning. Since potatoes have a mild flavor, the salt, pepper, paprika, chili flakes, and parsley help a lot.
- Keep the heat at medium. If the pan is too hot, the outside may brown too quickly before the inside is fully heated through.
- Seal the mozzarella well inside each pancake so it stays in the center instead of leaking out during cooking.
Serving Ideas
These potato pancakes are really good on their own, but you can also serve them with sour cream, garlic yogurt sauce, spicy mayo, or a simple tomato-based dip. They also pair well with a fresh salad if you want to turn them into a more complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm them in a skillet over medium-low heat until heated through and crisp again on the outside. That works better than microwaving if you want to keep the texture.
