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To create the perfect Cheddar Green Chili Potato Pancakes, it’s essential to understand the role of each ingredient in the recipe. The primary component is, of course, the potatoes, which form the base of the pancakes. Let's delve into the core ingredients and their significance.

Cheddar Green Chili Potato Pancakes

Discover a delightful twist on a classic comfort food with Cheddar Green Chili Potato Pancakes! This recipe blends crispy, golden potatoes with sharp cheddar cheese and a kick of green chilies, perfect for breakfast, snacks, or as a savory side. Learn the essential tips for achieving the perfect texture, and explore various topping options to elevate your dish. Dive into a step-by-step guide and enjoy these flavorful pancakes that are sure to impress family and friends!
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Ingredients
  

2 large russet potatoes, peeled and grated

1 cup sharp cheddar cheese, shredded

2-3 green chilies, finely chopped (jalapeño or serrano for heat)

1 small onion, finely diced

2 cloves garlic, minced

1 large egg

1/2 cup all-purpose flour

1 tsp baking powder

1 tsp salt

1/2 tsp black pepper

Oil for frying (canola or vegetable oil)

Optional: sour cream or Greek yogurt for serving

Instructions
 

Prepare the Potatoes: Place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out excess moisture to make sure the pancakes are crispy.

    Mix the Batter: In a large mixing bowl, combine the drained grated potatoes, sharp cheddar cheese, green chilies, diced onion, minced garlic, and the egg. Stir until well combined.

      Add Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, and black pepper. Gradually add this to the potato mixture. Stir until all ingredients are just incorporated; avoid overmixing.

        Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium-high heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle upon contact.

          Fry the Pancakes: Using a 1/4 cup measuring cup, scoop the batter into the hot oil, flattening it gently with the back of the cup to form a pancake shape. Fry for about 3-4 minutes on each side or until golden brown and crispy. Work in batches, making sure not to overcrowd the pan.

            Drain Excess Oil: Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.

              Serve: Serve warm, with a dollop of sour cream or Greek yogurt, and enjoy the delightful fusion of flavors.

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings