Gouda Potato Pancakes
Golden, crispy, and decadently cheesy, Gouda Potato Pancakes take comfort food to the next level by combining the earthy richness of grated Russet potatoes with the creamy, nutty flavor of shredded Gouda cheese. Enhanced with aromatic garlic and onion powder, and fried to perfection in a skillet for the ultimate crunch, these savory pancakes are as easy to whip up as they are irresistible. Ready in just 35 minutes, they make for a versatile dish - perfect as a crowd-pleasing appetizer, a hearty breakfast, or a side dish for any meal. Garnish with fresh parsley for a pop of color and serve with tangy sour cream or applesauce for a finishing touch that elevates every bite. Quick, cheesy, and packed with flavor, this recipe will become your new go-to for all things potato pancakes!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 4 medium Russet potatoes
- 1 Egg
- 3 tablespoons All-purpose flour
- 1 cup (shredded) Gouda cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 cup (for frying) Vegetable oil
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Directions
Step 1
Peel the potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
Step 2
Transfer the grated potatoes to a large mixing bowl. Add the egg, all-purpose flour, shredded Gouda cheese, garlic powder, onion powder, salt, and black pepper.
Step 3
Mix everything together until well combined, ensuring that the potatoes are evenly coated with the other ingredients.
Step 4
Heat the vegetable oil in a large non-stick skillet over medium heat. Use enough oil to coat the bottom of the pan.
Step 5
Scoop about 1/4 cup of the potato mixture and shape it into a patty with your hands. Gently place the patty into the hot oil. Repeat with more of the mixture, cooking the pancakes in batches to avoid overcrowding the skillet.
Step 6
Fry the potato pancakes for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Step 7
Once cooked, transfer the pancakes to a plate lined with paper towels to absorb excess oil.
Step 8
Serve the Gouda potato pancakes warm, garnished with chopped parsley if desired. They pair well with sour cream or applesauce on the side.
Nutrition Facts
| Serving size | 962.4 grams (962.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1753 |
| Total Fat 93.50g | 120% |
| Saturated Fat 31.10g | 156% |
| Polyunsaturated Fat 35.30g | |
| Cholesterol 322mg | 107% |
| Sodium 3571mg | 155% |
| Total Carbohydrate 177.50g | 65% |
| Dietary Fiber 13.80g | 49% |
| Total Sugars 10.90g | |
| Protein 59.80g | 120% |
| Vitamin D 48IU | 240% |
| Calcium 1021mg | 79% |
| Iron 11mg | 59% |
| Potassium 4089mg | 87% |
Source of Calories