- 6 medium russet potatoes (approximately 2lbs, yields approximately 6 cups grated potatoes)
- 3-four scallions
- 2 garlic cloves, pressed
- 2 huge eggs, overwhelmed
- ¼ cup (30gr) all-cause flour
- 1 teaspoon salt
- ½ teaspoon floor black pepper
- three.5oz (85gr) Monterey Jack cheese
- Vegetable oil for frying
- Sour cream for serving
Directions:
- Slice the cheese into skinny 1-inch (2.5cm) squares. Set aside.
- Thinly slice the scallions.
- Grate the potatoes preferably on a field grater. (If the usage of a meals processor, ensure to pulse the shredded potatoes with the blade attachment to cut the long strands.)
- Soak the grated potatoes in a cold water for about 10 minutes. Drain and squeeze out as plenty water as you can.
- In a huge bowl, integrate the grated potatoes, sliced scallions, garlic, eggs, flour, salt and pepper. Mix properly.
- Add approximately 1/four-inch oil into a frying pan and warmth over medium excessive
- Drop approximately 1 heaping tablespoon of potato aggregate into the oil (I use this medium cookie scoop for this step), flatten the mixture and vicinity a slice of cheese inside the center. Cover the cheese with a touch little bit of potato aggregate (about ½ tablespoon of combination).
- Cook about three-four pancakes at a time, and don’t overcrowd the pan. Cook the pancakes about three minutes on every aspect, or till the pancakes are cooked through and golden brown. Remove the pancakes on paper towel to drain.
- Serve warm with sour cream. (Also smoked salmon makes a remarkable addition to those pancakes.)