Cheesy Potato Onion Pancakes (Print Version)
# Ingredients:
→ Starting Ingredients
01 -
3 eggs, fresh
02 -
4 medium potatoes, grated thoroughly and drained
03 -
1 onion, medium-sized, finely grated
04 -
Freshly ground black pepper, as much as you like
05 -
A pinch of sea salt
06 -
4 tablespoons plain flour
→ Toppings and Fillings
07 -
Fresh dill, finely chopped
08 -
150g shredded mozzarella cheese
09 -
6 juicy tomatoes, diced up
10 -
Olive oil for frying
# Instructions:
01 -
In a large bowl, combine the grated potatoes and onion. Toss in the eggs, sprinkle in some salt and pepper, and stir in the flour. Keep mixing until the batter feels well combined.
02 -
Get a pan nice and warm with a splash of olive oil over medium heat. Scoop some potato batter into the pan and flatten into rounds. Fry until both sides turn crisp and golden, about 2 minutes per side. Once done, place them on paper towels to soak up extra oil.
03 -
Heat your oven to 200°C (400°F) while the pancakes are cooking. In a separate bowl, blend the chopped dill, half the mozzarella cheese, and tomatoes together.
04 -
Spread the tomato mixture on top of each pancake and sprinkle the rest of the mozzarella over it. Place them on a lined baking tray and bake for roughly 15 minutes until the cheese melts and bubbles.
05 -
Give the pancakes a moment to cool down. Sprinkle over a little more dill if you'd like, then enjoy them warm.
# Notes:
01 -
These golden pancakes are versatile and can work for breakfast, lunch, or supper. They're hearty and full of comfort!
02 -
Want an extra crunch? Use a clean towel to squeeze out every bit of liquid from your shredded potatoes before mixing the batter.