Crispy Stuffed Potato Pancakes: A Comforting Delight👇😍👇👇😍👇👇👇👇👇
Stuffed Potato Pancakes are a delicious and unique take on traditional pancakes, perfect for anyone looking for a comforting yet sophisticated dish. These pancakes are filled with a rich and flavorful blend of mashed potatoes, sautéed vegetables, and melted cheddar cheese, creating a harmonious blend of flavors and textures. Once rolled and coated in a crispy breadcrumb coating, they are fried to golden perfection, offering a deliciously crunchy exterior that contrasts beautifully with the creamy filling inside. Whether served as a snack, appetizer, or part of a hearty meal, these Stuffed Potato Pancakes are sure to impress with their delicious taste and satisfying comfort. Perfect for gatherings or a cozy meal at home, this dish combines the best of simple ingredients with a gourmet twist, making it a versatile favorite for any occasion.
Ingredients:
For the Potato Filling:
3 potatoes
1 tablespoon oil
1 onion, chopped
1 red bell pepper, chopped
4 green onions, chopped
100 grams shredded cheddar cheese
1 teaspoon salt
1 teaspoon black pepper
For the Pancakes:
2 eggs
3 cups milk (600 ml)
1 tablespoon sugar (20 grams)
1.5 cups flour (180 grams)
1 tablespoon vegetable oil (10 ml)
For the Batter:
3 eggs
1 teaspoon salt
2 tablespoons flour (40 grams)
For Coating and Frying:
Breadcrumbs or panko
Vegetable oil (for frying)
Instructions:
Make the Potato Filling:
Boil the Potatoes:
Boil the potatoes until tender. Peel and mash them in a bowl.
Sauté the vegetables:
In a skillet, heat the oil and sauté the chopped onion and red pepper until tender.
Mix the ingredients:
Add the sautéed vegetables to the mashed potatoes.
Add the chopped green onions, grated cheddar cheese, salt and black pepper.
Mix well and set aside.
Prepare the crepes:
Prepare the batter:
In a bowl, whisk together the eggs, milk, sugar, flour and vegetable oil until smooth.
Cook the crepes:
Heat a non-stick skillet over medium heat.
Pour a ladle of crepe batter into the skillet and swirl it to evenly coat the bottom.
Cook the crepe for about 1 to 2 minutes on each side until lightly browned.
Repeat with the remaining batter to make several crepes. Set aside.
Prepare the dough:
Prepare the pie crust:
In a bowl, beat the eggs with the salt until well combined.
Gradually add the flour while whisking until the dough is smooth and thick.
Assemble and fry:
Fill the crepes:
Take a crepe and place a portion of the potato filling along one edge.
Roll the crepe tightly around the filling, forming a cylindrical shape.
Coat the crepes:
Dip each filled crepe in the prepared puff pastry, then coat with breadcrumbs or panko.
Fry the crepes:
Heat the vegetable oil in a frying pan.
Fry the filled crepes until golden brown and crispy on all sides.
Remove from the oil and drain on paper towels to remove excess oil.
Serve:
Enjoy:
Serve the Stuffed Potato Pancakes warm as a delicious and unique snack or appetizer.
Enjoy your crispy Stuffed Potato Pancakes!
Serving Suggestions:
Serve with sour cream or yogurt for dipping.
Pair with a fresh salad for a complete meal.
Garnish with chopped herbs like parsley or chives for extra flavor.