Begin by peeling and grating the potatoes. Soak the grated potatoes in cold water for 5-10 minutes, then drain and press out moisture.

In a large mixing bowl, combine the grated potatoes, shredded cheese, and salt. Mix well until combined.

Preheat a non-stick skillet over medium heat and add 2-3 tablespoons of oil. Heat until the oil is ready.

Spoon about a quarter cup of the mixture into the skillet, flatten gently, and fry for 3-4 minutes until golden brown. Flip and cook the other side for an additional 3-4 minutes.

Once cooked, place the pancakes on paper towels to absorb excess oil. Serve warm with a dipping sauce.