Description
Delicious Potato and Onion Cheese Pancakes featuring crispy pan-fried potato pancakes topped with a savory tomato, dill, and mozzarella mixture, then baked until golden and melty. Perfect for a comforting meal with fresh flavors and gooey cheese.
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 your liking
- Freshly ground black pepper
- Olive oil for pan-frying
Filling
- 6 ripe tomatoes, diced
- 150g fresh mozzarella cheese, shredded (divided into halves)
- Fresh dill, chopped
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 thoroughly until you have a well-combined batter ready for frying.
- Cook the Pancakes: Heat a good splash of olive oil in a non-stick pan over medium heat. Spoon the potato mixture into the pan forming small pancakes. Cook each side for about 2 minutes or until golden and crispy. Once done, transfer the pancakes to paper towels to drain excess oil.
- Prepare the Filling: Preheat your oven to 200°C (400°F). In a bowl, combine the diced tomatoes, chopped fresh dill, and half of the shredded mozzarella cheese. Mix gently to combine flavors.
- Assemble and Bake: Place the cooked pancakes on a baking sheet. Divide the tomato and cheese mixture evenly over each pancake. Top with the remaining shredded mozzarella. Bake in the oven for approximately 15 minutes or until the cheese is melted and bubbly.
- Serve: Allow the pancakes to cool for a minute or two after baking. Serve warm with an optional sprinkle of fresh dill on top for a fragrant finish.
Notes
- Ensure potatoes are well-drained to avoid soggy pancakes.
- You can substitute all-purpose flour with gluten-free flour if desired.
- Use fresh mozzarella for best melting results.
- The pancakes can be kept warm in a low oven if preparing ahead.
- For a spicier kick, add chili flakes to the tomato mixture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: European
Keywords: Potato pancakes, cheese pancakes, tomato mozzarella, pan-fried pancakes, savory pancakes, baked topped pancakes
