Cheesy Potato Onion Pancakes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
One medium onion, grated fresh
02 -
Four medium-sized potatoes, shredded and squeezed of any liquid
03 -
Three eggs, straight from the carton
04 -
Four spoonfuls of plain flour
05 -
Salt to taste (use sea salt if you've got it)
06 -
Cracked black pepper, added to your preference
→ Filling & Garnish
07 -
Six tomatoes, diced into little bits
08 -
Around 150 grams of mozzarella cheese, shredded fresh
09 -
Fresh dill, finely chopped
10 -
Olive oil for frying in your pan
# Instructions:
01 -
First, grate both the onion and potatoes into a big bowl. Toss in the eggs, some salt, a bit of black pepper, and the flour. Give everything a good mix until you’ve got a batter that's nice and even.
02 -
Pour a decent amount of olive oil into a non-stick skillet and heat it over medium. Scoop out spoonfuls of the batter, forming little pancakes. Cook them for about two minutes per side until they're golden and crispy. Place them on paper towels when done to soak up any oil.
03 -
As the pancakes cook, preheat your oven to 200°C (or 400°F). In a mixing bowl, combine half of the mozzarella cheese, the diced tomatoes, and the chopped dill.
04 -
Spread the tomato mixture onto the pancakes evenly. Sprinkle the rest of your mozzarella on top, then place everything into the oven for about 15 minutes until that cheese is bubbly and melted.
05 -
Give the pancakes a couple minutes to cool down, then serve warm. Sprinkle with more fresh dill if you want to make them fancy!
# Notes:
01 -
These potato-based pancakes are crispy, filling, and perfect for any meal, be it breakfast, lunch, or dinner. You’ll love how comforting they are!
02 -
For best crispiness, be sure to squeeze out all the liquid from those grated potatoes before mixing them into your batter.