Prepare the Potato Mixture:
In a large mixing bowl, combine the grated potatoes, chopped parsley, chili pepper flakes, black pepper, and salt. Mix well to distribute the seasonings evenly.
Add the eggs and rice (or wheat) flour to the potato mixture. Stir until everything is well incorporated.
Fold in the shredded cheese until evenly mixed through.
Form and Fry the Pancakes:
Heat a generous amount of vegetable oil in a large frying pan over medium heat. The oil should cover the bottom of the pan.
Once the oil is hot, scoop portions of the potato mixture into the pan, flattening them slightly to form pancakes. Don’t overcrowd the pan; cook in batches if necessary.
Fry for about 3-4 minutes on each side or until the pancakes are golden brown and crispy.
Serve:
Remove the pancakes from the pan and drain any excess oil on paper towels.
Serve hot, garnished with more chopped parsley or with a side of sour cream or your favorite dipping sauce.
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