Smoked Gouda Potato Pancakes .

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Are you the kind of person that likes to hang out near the passed appetizers at a party? I’ve been known to awkwardly stalk the waitstaff coming out of the kitchen in hopes to get first dibs on the freshest bite-sized, handheld deliciousness. I just love tiny, bite sized food. What I don’t love is when appetizers don’t live up to my expectations – I’m looking at you, sad spinach dip (just kidding, I love spinach dip!). Fear not, I’m pretty sure all appetizers have the potential to be awesome.

Even still, some appetizers just shine and these Canadian Smoked Gouda Crispy Potato Pancakes are pretty much guaranteed to be the life of the appetizer party. They’re crispy, crunchy, smoky, cheesy goodness. Topped off with a dollop of cool sour cream and fresh sliced green onions, they’re the perfect bite. I had a chance to make a little video showing you how it’s done. They’re super simple, but oh so addictive, so I hope you get a chance to try them out!

SMOKED GOUDA CRISPY POTATO PANCAKES
MAKES 6-8 SMALL PANCAKESPREP TIME: 15 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 30 MINUTES


INGREDIENTS 


  • 1 large 1 lb russet potato, peeled
  • 1 small onion, peeled
  • 1/4 cup flour
  • 3/4 cup shredded Canadian smoked gouda
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • grapeseed oil, as needed
  • sour cream
  • sliced green onions


Coarsely shred the potato and onion on a box grater. Transfer shreds to a piece of cheese cloth and squeeze as dry as possible. Let sit for 2 minutes and then squeeze dry again.

Whisk together the flour, salt and pepper. Toss the potatoes, onions, and cheese in the flour to coat and then the lightly beaten egg and stir until evenly coated.

In a large skillet, heat up a generous amount of oil over medium heat until hot and shimmery. Drop the potato mixture by the tablespoon and flatten. Cook over medium to medium-high heat until edges are crisp and golden, about 1 1/2 – 2 minutes. Flip and cook the other side until golden, about 1-2 minutes. Drain on a wire rack or paper towels. Continue pancaking until potato mixture is done. Top pancakes with sour cream, green onions, and more shredded gouda, if desired.

   

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