Description
Cheesy potato pancake rolls blend Polish comfort with crispy delight, offering a golden-brown snack that wraps savory potato goodness in a delicate embrace. Crisp exteriors give way to melting cheese, inviting you to savor each irresistible bite of this heartwarming culinary adventure.
Ingredients
Scale
Main Ingredients:
- 3 potatoes
- 1 onion
- 1 pepper
- 100 grams (3.5 ounces) cheese
- 2 eggs (for pancakes)
- 3 eggs (for dough)
- 200 grams (7 ounces) flour
- 500 milliliters (2 cups) milk
Seasoning and Herbs:
- Spring onions
- Salt
- Black pepper
- 1/2 tablespoon sugar
- 3 tablespoons flour (for dough)
Cooking Ingredients:
- Sunflower oil (for frying)
- Breadcrumbs (for frying)
- Butter (for frying)
Instructions
- Thoroughly grate potatoes, ensuring maximum moisture removal by firmly squeezing out excess liquid using a clean kitchen towel or cheesecloth.
- Finely mince onion, bell pepper, and spring onions with precision to create uniform, small pieces.
- Combine grated potatoes, chopped vegetables, shredded cheese, salt, and ground black pepper in a mixing bowl, blending ingredients thoroughly.
- Whisk eggs with a pinch of salt and sugar, then gradually incorporate milk and flour, stirring continuously to prevent lumps and achieve a silky, smooth batter.
- Warm sunflower oil in a non-stick skillet over medium heat, around 350°F.
- Pour a ladle of batter into the pan, gently spreading to create thin, even pancakes. Cook until golden brown on each side, approximately 2-3 minutes per side.
- Repeat pancake-making process until all batter is used, stacking cooked pancakes on a plate.
- Distribute a generous spoonful of potato mixture along the edge of each pancake, then carefully roll into compact cylinders.
- Prepare a coating station by whisking additional eggs with flour, creating a light binding mixture.
- Dredge each potato roll first in the egg mixture, then coat evenly with breadcrumbs for a crispy exterior.
- Melt butter in a skillet over medium-high heat, around 375°F.
- Carefully place breaded rolls in the skillet, rotating to achieve uniform golden-brown coloration on all sides, approximately 3-4 minutes total.
- Transfer crispy rolls to a paper towel-lined plate to absorb excess butter and allow slight cooling before serving.
Notes
- Drain potatoes thoroughly using a clean kitchen towel to remove maximum moisture, ensuring crispy and light pancake rolls.
- Experiment with different cheese varieties like sharp cheddar or gouda for more complex flavor profiles and exciting taste variations.
- For gluten-free adaptation, replace wheat flour with almond or rice flour and use gluten-free breadcrumbs during final coating stage.
- Bake rolls instead of deep-frying to reduce oil content and create a healthier version, placing them on a parchment-lined baking sheet at 400°F for 15-20 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 100 mg