Cheesy Potato Patties are the ultimate comfort food, marrying the humble potato with the glorious, stretchy delight of melted cheese. If you’re looking for a crowd-pleasing appetizer, a savory side dish, or even a main course that speaks to the soul, these crispy, golden-brown delights are the answer. They are incredibly satisfying to make and even better to eat, offering a perfect crunch on the outside and a soft, cheesy center that pulls apart beautifully.
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This recipe transforms simple ingredients into something truly special. The process is straightforward, ensuring that even novice cooks can achieve a professional-looking and tasting result. Forget boring mashed potatoes; it’s time to elevate your spud game with this irresistible preparation.
Ingredients for Your Perfect Patties
For a batch of about 10-12 medium patties, you will need:
- 1 kg of potatoes (Russet or Yukon Gold), peeled and boiled
- 200 g of shredded mozzarella or a mix of cheddar and mozzarella
- 2 large eggs (1 for the mix, 1 for the coating)
- 3 tablespoons of all-purpose flour
- 2 tablespoons of chopped fresh chives or parsley
- Salt and freshly ground black pepper to taste
- 1 cup of fine breadcrumbs or panko for coating
- Vegetable oil for frying
Crafting the Irresistible Potato Base
The foundation of a great patty is a well-prepared potato mixture. The goal is a mash that is firm enough to shape but still moist.
- Mashing the Potatoes: After boiling, drain the potatoes thoroughly and mash them completely. Ensure there are no large lumps. Let them cool slightly so they are easier to handle.
- Mixing the Filling: In a large bowl, combine the mashed potatoes with the first egg, the flour, chopped chives/parsley, and a generous seasoning of salt and pepper.
- Adding the Cheese: Gently fold in the shredded cheese. The warmth of the potatoes will help it start to bind without melting completely. The starch from the potato and the small amount of flour are crucial for keeping the patties together during frying.
Shaping and Frying for a Golden Crunch
The secret to that perfect, crispy exterior is a proper breading technique and the right frying temperature.
- Preparation: Place the breadcrumbs on one shallow plate and whisk the remaining egg in another.
- Shaping: Take a portion of the potato mixture (about $1/4$ cup) and shape it into a neat oval or disk. Be firm but gentle.
- Breading: Carefully dip each patty first into the whisked egg, ensuring it’s fully coated. Let the excess drip off. Then, place it into the breadcrumbs, pressing gently to make sure the entire surface is covered. A double coat can be used for extra crispiness!
- Frying: Heat about 2-3 cm of vegetable oil in a deep skillet over medium-high heat until hot (around 175°C to 180°C). Carefully place the Cheesy Potato Patties in the hot oil, ensuring you don’t overcrowd the pan. Fry for 3-4 minutes on each side until they are beautifully golden brown and crispy.
- Finishing: Remove the patties and place them on a rack or a plate lined with paper towels to drain excess oil. Serve immediately while the cheese is still wonderfully gooey and stretching!
The Delight of a Cheesy Center
The combination of the creamy potato, savory herbs, and the melted cheese pull is what makes these patties so iconic. A fun fact: many cultures have their own version of a potato patty (like the German Kartoffelpuffer or the Jewish Latke), but adding a melting cheese core elevates this version to a whole new level of indulgence. They are perfect with a dollop of sour cream, a side salad, or simply enjoyed on their own as a satisfying snack. 🎉
These homemade treats are a guaranteed hit at any gathering. They deliver maximum flavor with minimal fuss. Have you ever tried stuffing your potato patties with different fillings? Let me know your favorite cheesy creation in the comments below!
