Delicious Jalapeño Cheddar Potato Pancakes Recipe - Spicy and Cheesy Delight
Ingredients:
- 2 servings
For the Potato Pancakes:
- 2 yellow potatoes, large
- 4 Tbsp cornstarch or potato starch
- 1 jalapeno, diced
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp onion powder
- Cheddar cheese cubes
- ½ cup cornstarch or potato starch, for coating
- Vegetable oil
Instructions:
Step 1: Peel the potatoes using a potato peeler.
Step 2: If the potatoes are large, it's a good idea to cut them into uniform pieces. This ensures even cooking. You can cut them into chunks, quarters, or any size you prefer.
Step 3: Fill a large pot with enough water to cover the potatoes. Add a generous pinch of salt to the water if desired (optional but enhances flavor).
Step 4: Carefully add the potato pieces to the boiling water. Be cautious to avoid splashing hot water.
Step 5: Cook until the potatoes are fork-tender. You can check this by inserting a fork or knife into a potato piece. If it goes in easily without resistance, they are done. If there's resistance, continue cooking for a few more minutes and test again.
Step 6: Once the potatoes are tender, turn off the heat and carefully pour the potatoes into a colander or use a slotted spoon to remove them from the hot water. Let them drain well.
Step 7:Begin mashing the potatoes using a potato masher or fork. Mash until completely smooth.
Step 8: Dice your jalapeno into small pieces. Remove the seeds and white membranes for a milder flavor, as they contain the most heat.
Step 9: Add the diced jalapenos into the mashed potatoes.
Step 10: Season the mashed potatoes with salt, garlic powder, and onion powder.
Step 11: Add cornstarch (or potato starch) and mix everything together until well combined. The dough should feel like clay. If it's too wet, add more starch.
Step 12: Scoop a spoonful of the potato mixture onto the palm of your hand, flatten and shape it into a circle, place a cube of cheddar cheese onto the middle of the circle, scoop another spoonful of the potato mixture and place it on top of the cheese.
Step 13: Carefully encase the cheese cube with the potato dough, shaping it into a pancake. Make sure the cheese is completely covered.
Step 14: Add cornstarch (or potato starch) to a shallow dish.
Step 15: Coat each potato pancake evenly with the starch, pressing it gently to adhere. Dust off the excess starch. Make sure the potato pancake is completely coated with starch prior to frying.
Step 16: Heat a skillet or frying pan over medium heat and add enough vegetable oil to cover the bottom.
Step 17: Once the oil is hot, carefully place the stuffed potato pancakes in the pan. Flatten them slightly with a spatula.
Step 18: Cook for about 3-4 minutes on each side or until they are golden brown and crispy.
Step 19: Transfer the potato pancakes to a paper towel-lined plate to drain any excess oil.
Step 20: Enjoy while still warm!
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