Potato and Onion Cheese Pancakes Recipe
These Potato and Onion Cheese Pancakes are a delightful crispy treat combining grated potatoes and onions, pan-fried to golden perfection, then topped with a fresh tomato and mozzarella mixture and baked until bubbly and melty. Perfect for a comforting brunch or light dinner, they are bursting with fresh dill and a rich cheesy topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 pancakes 1x
- Category: Main Course
- Method: Pan-frying and Baking
- Cuisine: European
- 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, to taste
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 the flour. Mix everything together thoroughly until you have a well-combined batter.
- Pan-fry 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, forming pancakes. Cook each pancake for about 2 minutes on each side until they turn beautifully golden and crispy. Transfer the cooked pancakes to paper towels to drain excess oil.
- Preheat the oven: While the pancakes are cooking, warm up your oven to 200°C (400°F) to get it ready for baking the topped pancakes.
- Prepare the topping: In a bowl, combine the diced tomatoes, chopped fresh dill, and half of the shredded mozzarella cheese. Mix well to distribute the ingredients evenly.
- Assemble and bake: Divide the tomato and cheese mixture equally over each potato pancake. Top each with the remaining shredded mozzarella cheese. Place the assembled pancakes on a baking tray and bake them in the preheated oven for 15 minutes or until the cheese has melted and is bubbly.
- Serve: Remove from the oven and let the pancakes cool for 1 to 2 minutes. Serve warm, garnished with an extra sprinkle of fresh dill if desired for an added fresh touch.
Notes
- Make sure to drain the grated potatoes well to prevent soggy pancakes.
- You can substitute mozzarella with any melting cheese of your choice.
- For extra crispiness, do not overcrowd the pan when frying the pancakes.
- These pancakes are best served fresh and warm right out of the oven.
- Use fresh dill for a bright, herbal flavor that complements the cheese and tomatoes beautifully.
Keywords: potato pancakes, cheese pancakes, pan-fried pancakes, baked cheese topping, mozzarella, tomato topping, dill, vegetarian pancakes, crispy potato cakes
Find it online: https://islawhite.com/potato-and-onion-cheese-pancakes-recipe/
