Ingredients:
- 6 medium russet potatoes (approximately 2lbs, yields approximately 6 cups grated potatoes)
- 3-4 scallions
- 2 garlic cloves, pressed
- 2 large eggs, crushed
- ¼ cup (30gr) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon floor black pepper
- 3.5oz (85gr) Monterey Jack cheese
- Vegetable oil for frying
- Sour cream for serving
Directions:
- Slice the cheese into thin 1-inch (2.5cm) squares. Set apart.
- Thinly slice the scallions.
- Grate the potatoes ideally on a box grater. (If using a meals processor, make sure to pulse the shredded potatoes with the blade attachment to reduce the lengthy strands.)
- Soak the grated potatoes in a chilly water for approximately 10 mins. Drain and squeeze out as a lot water as you may.
- In a huge bowl, integrate the grated potatoes, sliced scallions, garlic, eggs, flour, salt and pepper. Mix nicely.
- Add approximately 1/4-inch oil into a frying pan and heat over medium high warmness.
- Drop about 1 heaping tablespoon of potato combination into the oil (I use this medium cookie scoop for this step), flatten the aggregate and place a slice of cheese within the center. Cover the cheese with a bit little bit of potato mixture (about ½ tablespoon of aggregate).
- Cook about 3-4 pancakes at a time, and don’t overcrowd the pan. Cook the pancakes about 3 minutes on each side, or till the pancakes are cooked via and golden brown. Remove the pancakes on paper towel to empty.
- Serve heat with sour cream. (Also smoked salmon makes a splendid addition to those pancakes.)