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Pretending to be cool, but this dish has completely won me over.
1. Start by peeling and grating the potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
2. In a large mixing bowl, combine the grated potatoes with finely chopped onion, beaten eggs, flour, salt, and pepper. Mix until well combined.
3. Heat a generous layer of vegetable oil in a large skillet over medium heat.
4. Take a handful of the potato mixture and flatten it into a small pancake. Place a tablespoon of shredded cheese in the center and cover with a little more potato mixture to encase the cheese.
5. Carefully place the stuffed pancake in the hot oil. Repeat with the remaining mixture, making sure not to overcrowd the skillet.
6. Fry the pancakes until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
7. In a small saucepan, melt the butter and stir in the honey until blended. Drizzle the honey butter over the hot potato pancakes just before serving.
2. In a large mixing bowl, combine the grated potatoes with finely chopped onion, beaten eggs, flour, salt, and pepper. Mix until well combined.
3. Heat a generous layer of vegetable oil in a large skillet over medium heat.
4. Take a handful of the potato mixture and flatten it into a small pancake. Place a tablespoon of shredded cheese in the center and cover with a little more potato mixture to encase the cheese.
5. Carefully place the stuffed pancake in the hot oil. Repeat with the remaining mixture, making sure not to overcrowd the skillet.
6. Fry the pancakes until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
7. In a small saucepan, melt the butter and stir in the honey until blended. Drizzle the honey butter over the hot potato pancakes just before serving.
