Baked Potato Pancakes are a great starter dish, even for a buffet dinner, but they can also be an original side dish to surprise your guests.
It can assume many variants, adding a greater or smaller quantity of cheese or mozzarella. The result will be really amazing, definitely better than the classic roasted potatoes o the delicious potato smiles that children love so much.
So let’s see how to prepare excellent baked potato pancakes together with some useful tips for a perfect result.
- 1 kg potatoes
- 300 g mozzarella cheese
- 1 egg
- 1/2 cup Parmesan cheese
- 3/4 cup white flour
- 1 cup bread crumbs
- extra virgin olive oil
Wash potatoes carefully. Boil them in salted water until they are fork tender. Once cooked, potatoes must be crushed with the appropriate tool. Add in a bowl.
At this point, blend the mozzarella cheese inside a mixer. Decide whether to continue to blend it until you have obtained a fine grain or if you want to make the mixture more coarse. For perfect result, use a well-compact mozzarella.
After this, you just need to combine all the ingredients in a bowl. Add blended mozzarella to potatoes.
So add egg, flour, grated parmesan cheese, salt, and parsley. Then mix all the ingredients until you obtain a very homogeneous and compact mixture.
From this mixture, make small portions crushing them slightly to obtain the desired shape.
Pass the pancakes so formed in bread crumbs so as to sprinkle the whole surface.
Arrange them on a baking sheet lined with baking paper and cover them with a little extra virgin olive oil.
In the end, put the pancakes in a preheated oven at 356°F for about 20 minutes. Halfway through cooking, turn the potato pancakes for a uniform golding on both sides. Serve them warm.
Baked potato pancakes can be stored for a couple of days at most. Add zucchini or ham to enrich pancakes. Your kids will surely appreciate them.