Potato and Onion Cheese Pancakes with Tomato and Fresh Mozzarella Recipe

Introduction

These Potato and Onion Cheese Pancakes are a delightful combination of crispy potatoes, savory onions, and melty mozzarella. Perfectly golden and topped with a fresh tomato and herb filling, they make a satisfying meal or appetizer for any occasion.

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
• Olive oil for pan-frying
• 6 ripe tomatoes, diced
• 150g fresh mozzarella cheese, shredded
• Fresh dill, chopped

Instructions

1. Step 1: 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 everything together until you have a well-combined batter.
2. 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 and cook for about 2 minutes per side, until golden and crispy. Transfer the pancakes to paper towels to drain.
3. Step 3: 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.
4. Step 4: Divide the tomato and cheese mixture evenly among the pancakes. Top each with the remaining mozzarella cheese.
5. Step 5: Place the assembled pancakes on a baking sheet and bake for 15 minutes, until the cheese is melted and bubbly.
6. Step 6: Allow the pancakes to cool for a minute or two before serving. Garnish with extra chopped dill if desired and enjoy warm.

Tips & Variations

• For extra crispiness, press the grated potatoes with a clean towel to remove as much moisture as possible before mixing the batter.
• Try adding a pinch of smoked paprika or garlic powder to the batter for additional flavor.
• You can substitute mozzarella with a milder cheese like Monterey Jack or a sharper cheese like cheddar depending on your taste.
• Serve 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 in a preheated oven at 180°C (350°F) for about 10 minutes to maintain crispiness. Avoid microwaving as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes in advance?

Yes, you can prepare the batter and cook the pancakes ahead of time. Store them separately in the refrigerator and assemble with the tomato and cheese mixture just before baking.

What if I don’t have fresh mozzarella?

If fresh mozzarella isn’t available, you can use shredded block mozzarella or a similar melting cheese. Just keep in mind that fresh mozzarella gives a creamier texture and more delicate flavor.

Potato and Onion Cheese Pancakes with Tomato and Fresh Mozzarella Recipe

Print Recipe

★★★★★

4.4 from 272 reviews

These Potato and Onion Cheese Pancakes are a delightful blend of crispy, golden potato pancakes topped with a fresh tomato, dill, and mozzarella mixture, then baked to melty perfection. Perfect as a comforting appetizer or light meal, they combine rustic flavors and creamy cheese with vibrant fresh herbs.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 pancakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: European

Ingredients

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For the Pancakes

• 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 your liking
• Olive oil for pan-frying

For the Topping

• 6 ripe tomatoes, diced
• 150g fresh mozzarella cheese, shredded
• Fresh dill, chopped

Instructions

1. 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 form a well-combined batter.
2. 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 to form pancakes. Cook each pancake for about 2 minutes per side until golden and crispy. Transfer cooked pancakes to paper towels to drain excess oil.
3. Prepare the Filling: While the pancakes cook, 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.
4. Assemble and Bake: Place the cooked pancakes on a baking tray. Evenly distribute the tomato-cheese mixture onto each pancake, then sprinkle the remaining mozzarella on top. Bake in the oven for 15 minutes until the cheese is melted and bubbly.
5. Serve: Allow the pancakes to cool for a minute or two, then serve warm. Garnish with an extra sprinkle of fresh dill if desired for a fragrant finish.

Notes

• Make sure to drain the grated potatoes well to avoid soggy pancakes.
• You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
• Use fresh mozzarella for best melting results.
• If you want extra crispiness, fry pancakes a bit longer or use a cast-iron skillet.
• These pancakes can be made ahead and reheated in the oven.

Keywords: potato pancakes, cheese pancakes, baked potato pancakes, mozzarella, tomato dill topping, savory pancakes, easy appetizer