Fiesta Potato Pancakes
Crispy, golden, and bursting with zesty flavor, Fiesta Potato Pancakes are a fun twist on a classic comfort food. Made with freshly grated russet potatoes and infused with bold Southwestern ingredients like jalapeño, cilantro, and cheddar cheese, these savory pancakes are seasoned with cumin and chili powder for a flavorful kick. Perfectly pan-fried to crunchy perfection, they pair beautifully with tangy sour cream and vibrant salsa for an irresistibly delicious meal or appetizer. Quick and easy to prepare in just 40 minutes, this recipe offers a mouthwatering way to spice up your potato game while keeping things satisfying and simple. Perfect for brunch, dinner, or even a party platter, Fiesta Potato Pancakes are a flavorful crowd-pleaser that will leave everyone coming back for more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 large Eggs
- 0.25 cup All-purpose flour
- 0.25 cup, chopped Cilantro
- 3 stalks, finely chopped Green onions
- 1 small, finely diced Jalapeño pepper
- 0.5 cup, shredded Cheddar cheese
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup (for frying) Vegetable oil
- 0.5 cup (optional for serving) Sour cream
- 0.5 cup (optional for serving) Salsa
Instructions
Peel and grate the russet potatoes using a large box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
In a large mixing bowl, combine the grated potatoes, eggs, all-purpose flour, chopped cilantro, green onions, jalapeño, shredded cheddar cheese, cumin, chili powder, salt, and black pepper. Mix well to form a cohesive batter.
Heat vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
Scoop about 1/4 cup of the potato mixture and shape it into a round, flat pancake (about 3 inches in diameter). Carefully place it into the hot skillet.
Cook each pancake for 3–4 minutes on each side until golden brown and crispy. Avoid overcrowding the skillet; work in batches if necessary.
Transfer the cooked pancakes to a plate lined with paper towels to remove excess oil.
Repeat the process until all the potato mixture has been used.
Serve the Fiesta Potato Pancakes warm, accompanied by sour cream and salsa if desired.
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 4045 mg | 176% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 22.5 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 650 mg | 50% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4767 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
