Description
Delicious and crispy potato and onion pancakes topped with melted mozzarella cheese and fresh tomatoes.
Ingredients
Scale
- 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
- 6 ripe tomatoes, diced
- 150g fresh mozzarella cheese, shredded
- Fresh dill, chopped
- Olive oil for pan-frying
Instructions
- Grate the onion and potatoes into a large mixing bowl.
- Add the eggs, a generous pinch of salt, freshly ground pepper, and flour. Mix until well-combined.
- Heat olive oil in a non-stick pan over medium heat.
- Drop spoonfuls of the potato mixture to form pancakes, cooking for about 2 minutes per side until golden and crispy. Transfer to paper towels to drain.
- Meanwhile, preheat the oven to 200°C (400°F).
- In a bowl, mix together the chopped tomatoes, fresh dill, and half of the shredded mozzarella.
- Divide the tomato-cheese mixture between the pancakes, top with remaining mozzarella, and bake in the oven for 15 minutes until the cheese is melted.
- Let cool for a minute or two and serve warm with an extra sprinkle of fresh dill on top.
Notes
- For a spicier kick, consider adding red pepper flakes to the batter.
- Store any leftovers in an airtight container in the fridge for up to 2 days.
- These pancakes can also be served with a dollop of sour cream or yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking & Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg