Potato and Onion Cheese Pancakes Recipe
Introduction
Potato and onion cheese pancakes are a crispy, comforting dish perfect for any meal. These golden pancakes are topped with a fresh tomato and mozzarella filling, then baked to melty perfection. They’re simple to make and sure to please the whole family.
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
- 6 ripe tomatoes, diced
- 150g fresh mozzarella cheese, shredded
- Fresh dill, chopped
- Olive oil for pan-frying
Instructions
- Step 1: Start by grating the onion and potatoes into a large mixing bowl. Add the eggs, a generous pinch of salt, freshly ground pepper, and flour. Mix everything together until you have a well-combined batter.
- Step 2: Heat a good splash of olive oil in a non-stick pan over medium heat. Drop spoonfuls of the potato mixture to form pancakes. Cook them for about 2 minutes per side until they’re beautifully golden and crispy. Transfer the cooked pancakes to paper towels to drain.
- Step 3: While your pancakes are cooking, warm up your oven to 200°C (400°F). In a bowl, mix together the diced tomatoes, chopped fresh dill, and half of the shredded mozzarella cheese.
- Step 4: Divide the tomato and cheese mixture evenly between the pancakes. Top each with the remaining mozzarella cheese, then place them on a baking tray and bake in the preheated oven for 15 minutes, until the cheese has melted and is deliciously bubbly.
- Step 5: Let the pancakes cool for a minute or two, then serve warm. For an extra touch, sprinkle fresh dill on top before serving.
Tips & Variations
- Drain the grated potatoes well to avoid soggy pancakes and help achieve crispiness.
- Try adding a pinch of smoked paprika or garlic powder to the batter for extra flavor.
- Substitute mozzarella with grated cheddar or feta for a different cheese experience.
- Serve these pancakes with a dollop of sour cream or Greek yogurt for added creaminess.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan or oven to keep the outside crispy. The tomato and cheese topping is best enjoyed fresh but can be stored separately if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and keep it covered in the refrigerator. Drain any excess liquid before cooking to maintain crispy pancakes.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or use cornstarch to bind the batter.
PrintPotato and Onion Cheese Pancakes Recipe
These Potato and Onion Cheese Pancakes are a delightful blend of crispy pan-fried potato pancakes topped with a fresh tomato, dill, and mozzarella mixture, then baked to melty perfection. Perfect as a savory snack or light meal, they combine the heartiness of grated potatoes and onions with the fresh flavors of ripe tomatoes and creamy mozzarella.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Pan-Frying and Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Pancake Batter
- 1 medium onion, freshly grated
- 4 medium potatoes, grated and drained well
- 3 fresh eggs
- 4 tablespoons all-purpose flour
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Olive oil for pan-frying
Filling and Topping
- 6 ripe tomatoes, diced
- 150g fresh mozzarella cheese, shredded (divided into half for filling and half for topping)
- Fresh dill, chopped (plus extra for garnish)
Instructions
- Prepare the Batter: Start by grating 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 everything together until you have a well-combined batter that will hold together when cooked.
- Cook the Pancakes: Heat a good splash of olive oil in a non-stick pan over medium heat. Drop spoonfuls of the potato mixture into the pan to form pancakes. Cook each side for about 2 minutes or until golden and crispy. Once cooked, transfer them to paper towels to drain excess oil.
- Prepare the Filling: While the pancakes are cooking, preheat your oven to 200°C (400°F). In a bowl, mix together the diced tomatoes, chopped fresh dill, and half of the shredded mozzarella cheese. This will be used as the flavorful filling for the pancakes.
- Assemble and Bake: Place the cooked pancakes on a baking tray. Divide the tomato, dill, and mozzarella mixture evenly among the pancakes. Top each with the remaining shredded mozzarella cheese. Bake in the preheated oven for about 15 minutes, until the cheese is melted and bubbling.
- Serve: Remove the pancakes from the oven and let them cool slightly for a minute or two. Serve warm with an extra sprinkle of fresh dill on top for a fresh, aromatic finish.
Notes
- Make sure to drain the grated potatoes well to avoid soggy pancakes.
- The grated onion adds moisture and sweetness but can be swapped with shallots for a milder flavor.
- You can substitute fresh mozzarella with another melting cheese like Monterey Jack if preferred.
- These pancakes are best enjoyed fresh and warm for optimal texture and flavor.
- If you want crispier pancakes, cook for a slightly longer time on each side but be careful not to burn.
Keywords: potato pancakes, cheese pancakes, mozzarella, tomato topping, baked pancakes, savory pancakes, vegetarian pancakes
