Ingredients
Method
Preparation
- Peel the potatoes and grate them using a box grater or food processor.
- Place the grated potatoes into a clean kitchen towel and squeeze out as much moisture as possible.
- Transfer the well-drained potatoes to a mixing bowl.
- Stir in the shredded cheese, green onions, flour, egg, garlic powder, salt, and pepper. Mix thoroughly until combined.
Cooking
- Heat a skillet over medium heat and add a generous amount of vegetable oil.
- Test if the oil is ready by dropping a small amount of potato mixture into the pan; if it sizzles, proceed.
- Using a scoop, drop spoonfuls of the mixture into the hot oil, flattening them slightly with the back of the spoon.
- Fry until edges are golden brown, about 4-5 minutes per side. Work in batches if necessary.
- Once crispy, transfer the pancakes to a plate lined with paper towels to drain excess oil.
Nutrition
Notes
Customize with sweet potatoes or add diced veggies. For a vegan option, use a flax egg and dairy-free cheese. Mix in kimchi for extra flavor!