Crispy (No-Fry) Potato Pancake Poppers
Cost $7.5, save $5
Source: Recommended by CookPal
- 40 Min
- 6 Servings
- $7.5
Crispy (No-Fry) Potato Pancake Poppers
Cost $7.5, save $5
Source: Recommended by CookPal
- 40 Min
- 6 Servings
- $7.5
INGREDIENTS
Vegetables
- 🥔 2 large russet potatoes, peeled
Fats / Oils
- 🧈 3 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
Spices / Seasonings
- 1 ½ teaspoons garlic powder
- 🧂 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1 pinch cayenne pepper, or to taste
Dry Ingredients
- 1 tablespoon all-purpose flour
- 🧀 ½ cup finely grated Parmigiano-Reggiano cheese
STEPS
Gather all ingredients.
Preheat the oven to 450 degrees F (230 degrees C). Generously brush the cups of a 24-cup mini muffin tin with melted butter and place the tin on a baking sheet.
Add cold water to a large bowl until 1/3 full. Grate potatoes into the bowl and fill it with more cold water until almost full.
Swish potatoes around with your hands to rinse off starch, then drain and refill the bowl with fresh water. Repeat until the water runs nearly clear.
Drain potatoes in a colander for a few minutes, then transfer to a clean towel and squeeze until no liquid comes out.
In a bowl, mix grated potatoes with olive oil, garlic powder, salt, black pepper, cayenne, flour, and Parmigiano-Reggiano.
Fill prepared muffin cups with the potato mixture, packing it tightly. Mixture can extend above the tin by 1/2 to 1 inch.
Bake in the center of the oven until golden brown, crispy, and caramelized (40 to 45 minutes).
Let cool for 5 minutes before removing poppers from the tin, then serve.
NUTRIENTS
Per 1 serving🔥
204
Calories
- 6Protein
- 24Carbs
- 10Fats
💡 Serve with sour cream or your favorite dip, such as a garlicky pesto aioli.For best results, use freshly grated cheese instead of pre-packaged grated cheese.Ensure the potatoes are thoroughly dried to achieve maximum crispiness.These poppers can be refrigerated and reheated in an oven for crispiness.