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Potato Pancakes with Cotija Cheese Homemade

15 mins
25 mins
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These are the best potato pancakes, since they are like mom's. Soft inside, crispy on the outside and best of all is that they have an intense cheese flavor that will make all the difference.
Learn more about Melissa Veytia


8 portions
  • 2 potatoes, without shell
  • 1 cup Cotija cheese, fallen apart
  • 1 egg
  • 1 teaspoon salt
  • 1/4 cups cornstarch
  • 1 cup oil
  • to taste lettuce, To accompany
  • to taste tomato, To accompany
  • to taste avocado, To accompany
  • to taste cucumber, To accompany


In a saucepan over medium heat place the potatoes with water and let cook for 25 minutes or until they are soft. Drain
In a bowl, place the potatoes and with the help of a crusher crush them. Add the egg, cotija cheese, corn starch and salt. Mix until incorporated.
Form the potato pancakes with your hand and reserve.
In a pan over medium heat heat the oil and place the pancakes, cook until golden brown. Drain on absorbent paper.
Serve with a salad.


On an extended plate accompanied by a salad of lettuce.


The amount of corn starch will depend on how much water the potatoes have.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (35)
Olefia Arzate
08/09/2020 12:11:52
Muy rica y fácil de hacer Gracias por compartir
Gabriela Tc
02/09/2020 15:22:17
Muy rica y fácil, la recomiendo.
Paola Torres
09/02/2020 15:27:19
Facil y sabroso gracias
Cadita Coralm
09/02/2020 11:13:46
Quedan muy ricas. Yo le agregué queso manchego rayado y jamón picado. Y quedaron ricas!!!!
Rocio Rosales
28/01/2020 08:36:02
El queso cotija le da un sabor único. Deliciosas
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