Can I make these ahead of time?
While best served fresh, you can prepare the mixture a few hours in advance and keep it refrigerated. Cook just before serving.
BREAKFAST
Savory Romanian Potato and Cheese Pancakes (Cartofi cu Brânză)
Experience the comforting flavors of Romania with these delightful potato and cheese pancakes, known as Cartofi cu Brânză. Golden and crisp on the outside, yet wonderfully tender within, they make for a satisfying breakfast, brunch, or light meal. Traditionally, these savory pancakes are enjoyed with a generous dollop of cool, tangy sour cream.
HOW TO MAKE IT
Let's cook.
01
Grate the peeled potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess liquid as possible. This step is crucial for crispy pancakes.
02
In a large bowl, combine the squeezed grated potatoes, crumbled feta cheese, all-purpose flour, egg, chopped fresh dill, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
03
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Once hot, drop spoonfuls of the potato mixture into the skillet, flattening them slightly with the back of a spoon to form pancakes about 3-4 inches in diameter.
04
Cook the pancakes for 4-5 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning while ensuring they cook evenly.
05
Remove cooked pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining mixture, adding more oil to the skillet as needed.
06
Serve the Romanian Potato and Cheese Pancakes immediately, topped with a generous dollop of sour cream.
About This Recipe
Experience the comforting flavors of Romania with these delightful potato and cheese pancakes, known as Cartofi cu Brânză. Golden and crisp on the outside, yet wonderfully tender within, they make for a satisfying breakfast, brunch, or light meal. Traditionally, these savory pancakes are enjoyed with a generous dollop of cool, tangy sour cream.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, try adding a pinch of garlic powder or finely minced onion to the potato mixture. Ensure your oil is hot enough before adding the batter to achieve a crispy exterior.
Easy Substitutions
You can substitute feta cheese with farmer's cheese or ricotta for a milder flavor. Chives or parsley can be used instead of dill. For a gluten-free option, use a gluten-free all-purpose flour blend.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a dry skillet over medium heat or in a toaster oven until crispy.
Serving Suggestions
These pancakes are excellent on their own with sour cream, but they also pair well with a side of smoked salmon, a simple green salad, or a fried egg for a heartier meal. A sprinkle of paprika over the sour cream adds a nice touch.
Common Mistakes
1. Not squeezing enough liquid from the potatoes, leading to soggy pancakes. 2. Overcrowding the pan, which lowers the oil temperature and prevents browning. 3. Cooking on too high heat, resulting in burnt outsides and raw insides. 4. Not seasoning adequately, making the pancakes bland. 5. Flipping too early, causing the pancakes to break apart.
Frequently Asked Questions
What kind of potatoes work best?
Starchy potatoes like Russet or Yukon Gold are ideal for grating and frying, as they get very crispy.
Can I bake these instead of frying?
Yes, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden brown. They may not be as crispy as fried ones.
MORE TO KNOW
The key to perfectly crispy potato pancakes is removing as much moisture as possible from the grated potatoes. Don't skip the squeezing step! This prevents the pancakes from becoming soggy and ensures a beautiful golden-brown crust. If you find the mixture too wet, add a little more flour, 1 tablespoon at a time, until it holds together.
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