Potato and Onion Cheese Pancakes with Tomato and Fresh Mozzarella Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 pancakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: European
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
