Potato and Onion Cheese Pancakes Recipe
Golden potato and onion pancakes filled with melted mozzarella cheese and fresh dill, topped with diced tomatoes and baked until the cheese is perfectly melty. These crispy, savory pancakes are a comforting and versatile main dish suitable for any meal of the day, combining crispy exteriors with soft interiors and a gooey cheesy filling for a delightful texture and flavor experience.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: European Fusion
- Diet: Vegetarian
Ingredients
Scale
Base Ingredients
- 1 medium onion, freshly grated
- 4 medium potatoes, grated and drained well
- 3 fresh eggs
- 4 tablespoons all-purpose flour
- Sea salt, to your liking
- Freshly ground black pepper
Filling & Garnish
- 6 ripe tomatoes, diced
- 150g fresh mozzarella cheese, shredded
- Fresh dill, chopped
- Olive oil for pan-frying
Instructions
- Prepare the Batter: Grate the onion and potatoes into a large mixing bowl. Add the eggs, a generous pinch of sea salt, freshly ground black pepper, and flour. Mix well until you achieve a well-combined batter.
- Cook the Pancakes: Heat a splash of olive oil in a non-stick pan over medium heat. Spoon the potato batter into the pan to form evenly sized pancakes. Cook each side for about 2 minutes until golden brown and crispy. Drain cooked pancakes on paper towels to remove excess oil.
- Prepare the Filling: While pancakes cook, preheat the oven to 200°C (400°F). In a bowl, combine diced tomatoes, chopped fresh dill, and half of the shredded mozzarella cheese.
- Assemble and Bake: Spread the tomato and cheese mixture evenly over each pancake. Top with the remaining mozzarella cheese. Place the pancakes on a baking sheet and bake in the oven for 15 minutes, until the cheese is melted and bubbly.
- Serve: Let the pancakes cool for 1-2 minutes after baking. Serve warm, optionally garnished with an extra sprinkle of fresh dill for enhanced aroma and presentation.
Notes
- These crispy potato pancakes are suitable for any meal: breakfast, lunch, or dinner, and make a satisfying comfort food.
- For extra crispiness, ensure you squeeze out as much moisture as possible from grated potatoes using a clean kitchen towel before mixing.
- Allow pancakes to rest 2-3 minutes after frying to let their interiors set properly.
- Store cooled pancakes in an airtight container in the refrigerator for up to three days; reheat in a 350°F oven to maintain crispiness.
- Potato pancakes can be frozen without filling for up to 3 months; thaw overnight and reheat with fresh filling as desired.
- Feel free to substitute mozzarella with other melting cheeses like cheddar or gouda for flavor variations.
Keywords: potato pancakes, onion pancakes, mozzarella cheese, crispy pancakes, baked pancakes, comfort food, vegetarian main dish, savory pancakes, fresh dill, tomato topping
