- Prepare the Potatoes:
- Peel the potatoes and cut them into medium chunks This size helps them cook evenly and quickly
- Cook the Potatoes:
- Place potato chunks in a pot of salted boiling water or steam them until they are fork tender This takes about ten to fifteen minutes The potatoes should break apart easily so you can later mash them smooth
- Mash the Potatoes:
- Drain the potatoes immediately and mash them while they are still hot Use a fork potato masher or ricer Mash thoroughly until you achieve a creamy lump free texture
- Mix the Dough:
- Add flour sugar salt and pepper to the hot mashed potatoes Stir with a spoon or your hands until you get a smooth non sticky dough If the mixture feels wet add a little more flour until workable but still soft
- Shape the Pancakes:
- Scoop two spoonfuls of dough about the size of a large ice cream scoop Dust your hands well with flour to stop sticking Flatten the dough into a disc using your palms
- Stuff with Cheese:
- Place a spoonful of chopped mozzarella in the center of each disc Wrap the dough around the cheese forming a tight ball Pinch the edges well to seal
- Flatten and Coat:
- Gently press the ball to make a thick pancake and roll it in flour on all sides Place onto a parchment lined or floured dish Continue with remaining mixture aiming for nine pancakes
- Fry the Pancakes:
- Heat oil in a large nonstick skillet on medium Cook pancakes for about five minutes per side turning only once until all sides are golden and crisp Work in batches if needed for best results
- Drain and Serve:
- Once browned remove each pancake from the pan and set on a paper towel lined plate Serve immediately while the cheese is still melty and the outsides crisp
You Must Know:
Continued on next page//
