Potato and Onion Cheese Pancakes with Tomato-Mozzarella Filling Recipe
Delight in these crispy potato and onion cheese pancakes topped with a savory tomato and mozzarella filling, baked to golden perfection. Perfect as a comforting meal or appetizer, this recipe combines the earthy flavors of fresh potatoes and onions with creamy mozzarella and aromatic dill.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Pan-Frying and Baking
- 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
- Olive oil for pan-frying
For the 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 finely into a large mixing bowl. Add the eggs, a generous pinch of sea salt, freshly ground black pepper, and all-purpose flour. Mix thoroughly until the batter is evenly combined with no lumps.
- Cook the Pancakes: Heat a good splash of olive oil in a non-stick pan over medium heat. Using a spoon, drop spoonfuls of the potato mixture to form pancakes. Cook each side for about 2 minutes or until golden brown and crispy. Transfer pancakes onto 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.
- Assemble and Bake: Lay the pancakes on a baking tray or dish. Spoon the tomato and cheese mixture evenly over each pancake. Sprinkle the remaining mozzarella cheese on top. Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool for 1-2 minutes. Serve warm, garnished with an extra sprinkle of fresh dill for an elegant touch.
Notes
- Make sure to drain the grated potatoes well to remove excess moisture for crispier pancakes.
- Use a non-stick pan and sufficient olive oil to prevent sticking while pan-frying.
- The batter should be thick enough to hold its shape; adjust flour if necessary.
- Feel free to substitute fresh mozzarella with other melting cheeses like fontina or gouda.
- These pancakes can be served as a main dish or a hearty appetizer.
Keywords: Potato pancakes, cheese pancakes, onion pancakes, tomato mozzarella topping, savory pancakes, baked pancakes, crispy pancakes
