Cheddar Parsley Potato Pancakes Recipe

If you’re craving a crispy, golden delight with a melty, cheesy twist, this Cheddar Parsley Potato Pancakes Recipe is exactly what you need. These potato pancakes blend creamy mashed potatoes with sharp cheddar cheese and fragrant parsley, creating a warm and comforting dish that’s perfect for any meal of the day. Crispy on the outside and tender on the inside, they’re simple to make but feel gourmet enough to impress friends or family. Trust me, once you try this recipe, it will quickly become a favorite go-to in your kitchen!

Ingredients You’ll Need

Gathering the ingredients for this dish is refreshingly straightforward, yet each one plays an important role in building that perfect balance of flavor, texture, and color. From the comforting mashed potatoes to the cheesy punch of cheddar and the subtle earthiness of parsley, every component elevates these pancakes to a whole new level.

• 3 cups mashed potatoes: Use well-mashed potatoes for a smooth base that binds the pancakes beautifully.
• 2 large eggs: Eggs act as a binder, holding all your ingredients together while adding richness.
• ½ cup all-purpose flour: Flour provides structure and helps achieve that crispy outer crust.
• ½ cup shredded cheddar cheese: Sharp cheddar adds a flavorful, melty surprise in every bite.
• 1 teaspoon dried parsley: Parsley brightens the pancakes with a fresh, herbal note.
• 1 teaspoon garlic salt: A garlicky seasoning that enhances the savory depth.
• Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
• Vegetable oil, for frying: Use enough to get your pancakes crispy and golden without being greasy.

How to Make Cheddar Parsley Potato Pancakes Recipe

Step 1: Prepare the Potato Mixture

Start with your mashed potatoes in a large mixing bowl. Crack in the eggs, then sprinkle the flour over the top. Add the shredded cheddar, dried parsley, garlic salt, and seasoning with salt and pepper. Mix everything thoroughly until well combined—you want a cohesive batter that’s easy to shape but not too runny.

Step 2: Heat the Oil

Pour vegetable oil into a large skillet to cover the bottom generously, heating it over medium heat. The oil needs to be hot enough so the pancakes sizzle when they hit the pan, ensuring a crisp, golden surface without soaking up too much oil.

Step 3: Shape and Fry the Pancakes

Using a spoon or your hands, form the potato mixture into small, flat rounds about three inches wide. Carefully place them in the hot oil, cooking in batches if needed to avoid overcrowding. Fry each side for about 3 to 4 minutes or until beautifully golden brown and crispy.

Step 4: Drain and Serve

Once the pancakes reach that perfect golden hue, transfer them onto paper towels to drain excess oil. This step keeps them crispy, not greasy, setting you up for the best texture experience with every bite.

How to Serve Cheddar Parsley Potato Pancakes Recipe

Garnishes

Think fresh and simple: a dollop of sour cream or Greek yogurt complements the cheddar’s richness and adds a cool contrast. Sprinkle chopped green onions or fresh parsley on top to brighten the dish, and if you like, a little dash of smoked paprika can add a subtle kick.

Side Dishes

These pancakes pair wonderfully with a fresh mixed greens salad dressed lightly with lemon vinaigrette to cut through the richness. For heartier options, roasted vegetables or sautéed mushrooms make a warm, earthy complement that rounds out your plate beautifully.

Creative Ways to Present

Serve these Cheddar Parsley Potato Pancakes stacked high, layered with creamy avocado slices  between them for a brunch-worthy treat. Alternatively, use smaller pancakes as bases for savory toppings like smoked salmon and crème fraîche for an elegant appetizer.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, place them in an airtight container in the refrigerator for up to 3 days. Keeping them covered prevents drying out and helps maintain their tender, cheesy interior.

Freezing

You can freeze these potato pancakes for longer storage. Lay them in a single layer on a baking sheet to freeze solid before transferring to a freezer bag. They’ll keep well for up to 2 months, making them perfect for quick meals later on.

Reheating

For the crispiest results, reheat leftover pancakes in a hot skillet or oven instead of the microwave. This method revives their golden crust and ensures the cheese stays deliciously melted. A quick 5 to 7 minutes at medium heat is usually just right.

FAQs

Can I use fresh parsley instead of dried parsley?

Absolutely! Fresh parsley brightens the flavor even more. You can use about 1 tablespoon of finely chopped fresh parsley in place of the dried for a vibrant herbal touch.

What type of potatoes work best for this recipe?

Any mashed potato variety works, but starchy potatoes like Russets yield a fluffier texture. Avoid waxy potatoes as they might create a denser pancake.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or even some cornstarch to help bind the mixture while keeping it crispy.

Is it possible to bake these instead of frying?

You can bake the pancakes at 400°F (200°C) on a greased baking sheet for 15-20 minutes, flipping halfway through. While they won’t be as crispy as fried, it’s a healthier alternative that still tastes great.

How can I prevent my pancakes from falling apart?

Ensure your mashed potatoes aren’t too watery and that you mix the eggs and flour well to bind the ingredients. Cooking on medium heat and not flipping too early also helps maintain their shape.

Final Thoughts

Making this Cheddar Parsley Potato Pancakes Recipe is like giving yourself a warm, cheesy hug from the inside out. The mix of crispy texture and melty cheese combined with herbaceous parsley magic makes it a true comfort food that’s easy to whip up any day of the week. So, grab your skillet and get frying—these pancakes are waiting to become your next kitchen favorite!

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