Go Back
Potato pancakes, known for their crispy exterior and fluffy interior, have long been a beloved staple in various cuisines around the world. From the classic Jewish latkes to the Irish boxty, these delightful cakes have captured the hearts and taste buds of many. Our recipe for Cheddar Green Chili Potato Pancakes takes this traditional dish to new heights by incorporating sharp cheddar cheese and zesty green chilies, creating a unique flavor profile that is both savory and satisfying. Whether served as a hearty breakfast, a side dish, or a snack, these potato pancakes promise to tantalize your palate and become a favorite in your household.

Cheddar Green Chili Potato Pancakes

Discover a flavorful twist on a classic with Cheddar Green Chili Potato Pancakes! This recipe combines crispy russet potatoes, sharp cheddar cheese, and zesty green chilies for a savory treat that’s perfect for breakfast, as a side dish, or a delightful snack. With tips on selecting ingredients and mastering frying techniques, you'll create pancakes that are golden brown outside and fluffy inside. Add your favorite toppings and enjoy a meal that’s both comforting and satisfying!
Print Recipe Pin Recipe

Ingredients
  

2 large russet potatoes, peeled and grated

1 cup sharp cheddar cheese, freshly shredded

2-3 green chilies, finely chopped (use jalapeño or serrano for added spice)

1 small onion, finely diced

2 cloves garlic, minced

1 large egg

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

Oil for frying (canola or vegetable oil)

Optional: sour cream or Greek yogurt for serving

Instructions
 

Prepare the Potatoes: Begin by placing the grated potatoes in a clean kitchen towel or cheesecloth. Gather the corners of the towel and twist to squeeze out as much excess moisture as possible. This step is crucial for achieving crispy pancakes.

    Mix the Batter: In a large mixing bowl, combine the drained grated potatoes, shredded sharp cheddar cheese, finely chopped green chilies, diced onion, minced garlic, and the egg. Stir thoroughly until the mixture is well blended.

      Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Gradually add this dry mixture to the potato mixture, folding it in gently until just combined. Be careful not to overmix for optimal texture.

        Heat the Oil: In a large skillet, add enough oil to cover the bottom by about 1/4 inch and heat it over medium-high heat. To check if the oil is hot enough, drop a small spoonful of batter into it – it should sizzle immediately.

          Fry the Pancakes: Using a 1/4 cup measuring cup, scoop portions of the batter into the hot oil. Using the back of the cup, gently flatten each scoop into a pancake shape. Fry each pancake for about 3-4 minutes on one side until golden brown and crispy, then carefully flip and cook for another 3-4 minutes on the other side. Work in batches to avoid overcrowding the skillet.

            Drain Excess Oil: Once the pancakes are cooked to a golden crisp, transfer them to a plate lined with paper towels to absorb any excess oil.

              Serve: Serve the pancakes warm, topped with a generous dollop of sour cream or Greek yogurt for a creamy contrast to the crispy texture. Enjoy the delightful fusion of flavors!

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4