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Honey butter potato pancakes stuffed with cheese

Roasted sweet potato blended into a light fritter batter full of gouda cheese, fried until golden and crisp, tossed in a silky smooth honey butter glaze, and then drizzled with a spoonful of calabrian chile chimichurri…if you’re feeling it. These sweet potato fritters are such a dreamy little appetizer that is so fun for a dinner party or weekend feast.

I’ve been really inspired lately by flavors. I think I’m starting to find my own style when it comes to putting flavors together, and the results in the kitchen have been exciting as ever! I think it might be the looming change in season or something, but right now I am really fueled up to create new dishes…and I can’t wait to share everything I’ve been cooking with you!

One of the recipes I’m really excited about right now is this one: sweet potato fritters! I tested these a couple of times to get the texture and consistency of the fritter just right, and I think I finally got it. Crispy exterior, soft and airy interior, with just the right amount of melted cheese almost oozing out.

The sweet potato flavor is subtle, but enough to call for a honey butter glaze to pull out some of that sweetness even more. Oh the glaze is so good. It’s extremely quick, coming together just by bringing the honey to a simmer with a splash of water and then whisking in some butter until smooth and silky

The key to the glaze I realized is adding some salt. It pulls out the honey in a sweet and salty way that completely enhances the fritters once they’re coated. And then there’s the calabrian chile chimichurri. I actually had chimichurri on hand after using it as a topping for a creamy spiced cauliflower soup (recipe coming soon). I added a few teaspoons of calabrian chiles out of the jar I’ve had in my fridge forever. I figured the spicy chiles, tangy herb-packed sauce, and rich honey glaze would be the PERFECT combination. And it definitely was.

The chimichurri adds a few extra ingredients to your grocery list for this recipe, so you can absolutely omit it if you’d like. But, on the other hand, it’s never a bad idea to have some chimichurri around for different meals throughout the week (top seared meats with it, use it on soups, drizzled on eggs, etc.)!

I hope you enjoy. And keep tagging me on Instagram if you make any recipe from the blog. I really love seeing what you’ve been cooking!

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Potatoes: 4 medium-sized potatoes, peeled and grated
Butter: 4 tablespoons of unsalted butter
Honey: 2 tablespoons of honey
Cheese: 1 cup of shredded mozzarella or your preferred cheese
Salt: 1 teaspoon of salt
Sugar: 1 tablespoon of granulated sugar
Cornstarch or Flour: 1/4 cup of cornstarch or flour
Optional Add-ins:
Chopped herbs (e.g., rosemary, thyme, chives)
Spices (e.g., garlic powder, paprika)


Prepare the Potatoes

Peel and Grate: Peel 4 medium-sized potatoes and grate them using a box grater.
Remove Moisture: Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This ensures the pancakes will be crispy.
Make the Batter
Combine Ingredients: In a large mixing bowl, combine the grated potatoes, 4 tablespoons of melted butter, 2 tablespoons of honey, 1 teaspoon of salt, 1 tablespoon of sugar, and 1/4 cup of cornstarch or flour. Mix well.
Check Consistency: The mixture should be well-combined and hold together when pressed. If it’s too wet, add a bit more cornstarch or flour.
Stuff with Cheese
Form Pancakes: Take a small handful of the potato mixture and flatten it into a pancake shape in your hand.
Add Cheese: Place a small amount of shredded cheese in the center of the pancake. Fold the edges over the cheese and press to seal, forming a cheese-stuffed potato pancake.
Cook the Pancakes
Heat the Pan: Heat a large frying pan or skillet over medium heat and add a few tablespoons of oil or butter.
Fry the Pancakes: Place the stuffed potato pancakes in the pan and cook for 3-4 minutes on each side, or until golden brown and crispy.
Drain Excess Oil: Remove the pancakes from the pan and place them on a paper towel-lined plate to drain any excess oil.
Prepare the Honey Butter Glaze
Melt Butter: In a small saucepan, melt 4 tablespoons of butter over low heat.
Add Honey: Stir in 2 tablespoons of honey until well combined.
Glaze the Pancakes: Drizzle the honey butter glaze over the cooked potato pancakes before serving.
Serve and Enjoy
Presentation: Arrange the pancakes on a serving platter. Optionally, garnish with fresh herbs or a sprinkle of salt.
Serving Suggestions: Serve the pancakes hot with a side of fresh fruit, a green salad, or a hot beverage like coffee or tea.

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