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Potato and Onion Cheese Pancakes Recipe

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★★★★★

4.6 from 128 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://yumwithmia.com/potato-and-onion-cheese-pancakes-recipe/