Potatoes are the number one chameleon in the kitchen. It can be boiled, mashed, or bake them. But if you’re looking for something faster than a full roast and lighter than a heavy hash, these savory panato pancakes are just the thing for you. Crispy on the outside, soft on the inside and full of cheese.
This is not a complicated cooking project. A practical breakfast solution for busy mornings and perfect as a snack at any time of the day. You probably already have most of the ingredients in your fridge.
Here’s exactly how to make it:
Зміст
Ingredients You Need
Keep it simple. You don’t need a pantry full of exotic spices. Just the basics.
- 2 medium panatoes : Peel and grate.
- 1 large egg : Acts as a binder.
- 1 slice of white cheese : Crumble or dice.
- 1/4 cup grated kashar cheese : Or whatever melted cheese you have on hand.
- 1 tbsp flour : Helps hold it together.
- Pul biber (Aleppo Pepper) : Adds spiciness and depth. Skip if you want a milder taste.
- Salt : Moderate amount.
Prepare step by step
Start by grating the panatoes. You can use a grater or food processor. The finer the grate, the better the texture.
Crack the eggs into a separate bowl. Mix well. Add the flour and pul biber. Mix until smooth.
Next, combine the wet and dry ingredients. Add the grated panatoes to the white cheese and grated kashar cheese. Pour the egg mixture over the panatoes. Mix everything well. The flour and eggs bind the detached panato strips into a cohesive batter.
Heat a small amount of oil in a frying pan over medium heat. You want the oil to be hot but not smoking.
Spoon some of the mixture into the pan. Don’t make it too big. If you make it too big, it will be difficult to turn. Press lightly with the back of a spoon to form a flat pancake shape.
This is the most important part. Don’t move it right away. The bottom will be golden brown and crispy. If you try to turn it too fast, it will break.
Check the edges with a spatula. If it holds its shape, it’s ready to roll. Turn it carefully. Fry until the other side is the same color.
Why this works
The combination of white cheese and kashar creates a beautiful contrast. White cheese adds a salty and tangy taste. kashar induces melting and stretching.
There is very little flour. There should be enough eggs to bind the moisture from the panatoes. If you add too much flour, the pancakes will be doughy. You want them to remain a little more crispy.
Salt is the key. Potatoes can be bland. If possible, taste the mixture before cooking. Adjust the amount of salt and spices to your liking.
Serving Suggestions
These pancakes are best served hot. If you sit too long, it will quickly lose its crispness.
Enjoy with yogurt. The cool, creamy yogurt cuts through the richness of the panatoes and cheese.
You can also add herbs
