Potato and Onion Cheese Pancakes
These crispy pancakes combine grated potatoes, onions, and mozzarella cheese for a delightful comfort food experience. Perfect for any meal and easily customizable!
Ingrédients
Pancake Base
- 1 medium onion, freshly grated
- 4 medium potatoes, grated and drained well Make sure to drain well to avoid sogginess.
- 3 large eggs Room temperature is preferable for better mixing.
- 4 tablespoons all-purpose flour Use gluten-free flour for a gluten-free version.
- to taste sea salt
- to taste freshly ground black pepper
- 150 grams fresh mozzarella cheese, shredded Can substitute with any melting cheese.
- 1 tablespoon olive oil for pan-frying Ensure oil is hot before adding pancakes.
Tomato Mixture
- 6 ripe tomatoes, diced
- 1 tablespoon fresh dill, chopped Adds flavor to the topping.
Instructions
Preparation
- Grate the onion and potatoes into a large mixing bowl.
- Add the eggs, a generous pinch of sea salt, freshly ground pepper, and all-purpose flour to the grated mixture. Mix until well-combined into a uniform batter.
Cooking
- In a non-stick pan, heat a generous amount of olive oil over medium heat until shimmering.
- Drop spoonfuls of the potato mixture into the hot oil to form small pancakes.
- Cook each pancake for about 2 minutes or until golden brown, then flip to cook the other side.
- Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
Assembly
- In a separate bowl, combine the diced tomatoes, chopped dill, and half of the shredded mozzarella cheese.
- Preheat your oven to 200°C (400°F). On each pancake, top with the tomato-cheese mixture and the remaining mozzarella.
- Place pancakes in the preheated oven and bake for about 15 minutes until cheese is melted and bubbly.
- Let cool for a minute or two before serving, garnished with extra fresh dill.
Notes
Store leftover pancakes in an airtight container in the fridge for up to three days or freeze for long-term storage. Reheat in a preheated oven for best results.