Jalapeño Cheddar Potato Pancakes

Name: Jalapeño Cheddar Potato Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 large yellow potatoes; 4 tbsp cornstarch (or potato starch); 1 jalapeno, diced; 1/2 tsp salt; 1/2 tsp garlic powder; 1/4 tsp onion powder; cheddar cheese cubes; 1/2 cup cornstarch or potato starch for coating; vegetable oil

20 steps

Prep:10minCook:10min

Jalapeño Cheddar Potato Pancakes are perfect for those who enjoy a bit of heat and the creamy richness of cheddar cheese. I was inspired by Cheddar Jalapeño poppers so I decided to recreate them with potatoes! These are great appetizers that your whole family will enjoy!

Updated at: Sat, 23 Sep 2023 01:24:50 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories412.3 kcal (21%)

Total Fat12.2 g (17%)

Carbs68.5 g (26%)

Sugars1.6 g (2%)

Protein6.8 g (14%)

Sodium693.1 mg (35%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

½ tspsalt

½ tspgarlic powder

¼ tsponion powder

cheddar cheese cubes

½ cupcornstarch

or potato starch, for coating

vegetable oil

Instructions

Cook the potatoes,

Step 1

Peel the potatoes using a potato peeler.

Step 2

If the potatoes are large, it's a good idea to cut them into uniform pieces. This ensures even cooking. You can cut them into chunks, quarters, or any size you prefer.

Step 3

Fill a large pot with enough water to cover the potatoes. Add a generous pinch of salt to the water if desired. This is optional but can enhance the flavor of the potatoes.

Step 4

Carefully add the potato pieces to the boiling water. Be careful to avoid splashing hot water.

Step 5

Cook until the potatoes are fork tender. You can check this by inserting a fork or knife into a potato piece. If it goes in easily without resistance, they are done. If there's resistance, continue cooking for a few more minutes and test again.

Step 6

Once the potatoes are tender, turn off the heat and carefully pour the potatoes into a colander or use a slotted spoon to remove them from the hot water. Let them drain well.

Make the potato dough,

Step 7

Begin mashing the potatoes using a potato masher or fork. Mash until completely smooth.

Step 8

Dice your jalapeno into small pieces. Use the tip of your knife or a small spoon to scrape out the seeds and white membranes from the inside of the jalapeño halves prior to dicing. These parts contain the most heat. If you want a milder flavor, be sure to remove them.

Step 9

Add the diced jalapeños into the mashed potatoes.

Step 10

Season the mashed potatoes with salt, garlic powder, and onion powder.

Step 11

Add cornstarch (or potato starch) and mix everything together until well combined. The dough should feel like clay. If your potato dough is too wet then it will fall apart when frying. To resolve this, add more starch.

Make the potato pancake,

Step 12

Scoop a spoonful of the potato mixture onto the palm of your hand, flatten and shape it into a circle, place a cube of cheddar cheese onto the middle of the circle, scoop another spoonful of the potato mixture and place it on top of the cheese.

Step 13

Carefully encase the cheese cube with the potato dough, shaping it into a pancake. Make sure the cheese is completely covered.

Step 14

Add cornstarch (or potato starch) to a shallow dish.

Step 15

Coat each potato pancake evenly with the starch, pressing it gently to adhere. Dust off the excess starch. Make sure the potato pancake is completely coated with starch prior to frying.