Start by finely grating the onion using a box grater or food processor. Set it aside in a large mixing bowl. Next, peel and grate the potatoes. Place the grated potatoes in a kitchen towel or cheesecloth and squeeze out the excess moisture. This step is important to ensure that the pancakes become crispy when fried.
Mix the Batter
In the bowl with the grated onion and potatoes, add the 3 eggs, salt, and black pepper to taste. Mix everything well. Then, gradually add 4 tablespoons of flour to the mixture, stirring until everything is combined and forms a thick, slightly sticky batter. The flour helps bind the ingredients together, giving the pancakes structure during frying.
Prepare the Filling
While the batter rests, chop the small ripe tomatoes into small cubes and finely chop the dill. In a separate bowl, mix the tomatoes, dill, and 150 g of grated mozzarella cheese. This will be the delicious filling for your pancakes. Divide the filling into 4 equal portions to ensure even distribution across all the pancakes.
Fry the Potato Pancakes
Heat a non-stick skillet or frying pan over medium heat and add a tablespoon of olive oil. Scoop a portion of the potato batter into the pan, spreading it out gently to form a round pancake. Fry the pancakes for 2 minutes on each side, or until they turn golden brown and crispy. Repeat the process until all the pancakes are fried, making sure to adjust the heat as necessary to avoid burning.
Add the Filling
Once the pancakes are cooked, carefully place them on a plate. Add one portion of the tomato and cheese filling to each pancake, spreading it evenly over one side. Gently fold the pancake over to enclose the filling. This step creates a stuffed pancake that’s packed with cheesy goodness and fresh flavors.
Bake the Pancakes
Preheat your oven to 200°C (400°F). Arrange the stuffed pancakes on a baking tray lined with parchment paper. Sprinkle extra mozzarella cheese on top of each pancake to create a bubbly, melted cheese topping. Place the tray in the oven and bake for 15 minutes, or until the cheese is melted and golden.
Serve Warm
Once the pancakes are baked and the cheese is fully melted, remove them from the oven. Let them cool slightly before serving. These savory pancakes are best enjoyed warm, with the cheese filling still gooey and the pancakes crispy on the outside.
Nutrition Facts (Approximate per serving, based on 4 servings):
Calories: 320 kcal
Fat: 18 g
Carbohydrates: 30 g
Protein: 15 g
Fiber: 4 g
Sodium: 450 mg
Cholesterol: 120 mg
Note: Nutritional values are estimates and may vary based on specific ingredients and portion sizes.
FAQs:
1. Can I make these pancakes gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or use potato starch, which works well as a binding agent in this recipe.
2. Can I use a different type of cheese for the filling?
Absolutely! While mozzarella is a great choice for its mild flavor and meltability, you can use cheddar, gouda, or even feta for a stronger flavor profile. A cheese blend also works well to add complexity to the dish.
3. How do I prevent the pancakes from falling apart during frying?
Make sure to squeeze out as much moisture as possible from the grated potatoes before mixing the batter. Also, ensure that the pan is hot before adding the batter, and avoid overcrowding the pan to allow the pancakes to crisp up properly.
4. Can I prepare the pancakes ahead of time?
Yes, you can prepare the potato pancakes in advance and reheat them in the oven when ready to serve. You can also assemble the pancakes and refrigerate them before baking for up to 24 hours. Bake them just before serving for the freshest taste.
Tips for Making the Perfect Savory Potato Pancakes:
Use Fresh, Ripe Tomatoes
For the best flavor, choose ripe, juicy tomatoes for the filling. They add a fresh contrast to the rich cheese and crispy potato pancakes.
Grate the Potatoes Finely
Using a fine grater for the potatoes ensures a smooth texture and helps the pancakes hold together. If the potatoes are grated too thick, the pancakes may not bind well.
Adjust the Heat When Frying
Keep the heat at medium to ensure that the pancakes cook through evenly without burning. If the pan gets too hot, the pancakes will brown too quickly on the outside while remaining raw inside.
Serve with a Dipping Sauce
These savory pancakes pair wonderfully with sour cream, Greek yogurt, or a simple garlic dipping sauce. You can also drizzle some hot sauce or pesto on top for added flavor.
Storage Tips:
Refrigerating:
If you have leftovers, store the pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 180°C (350°F) for about 10 minutes to restore their crispiness.
Freezing:
You can freeze the pancakes before baking for later use. Once the pancakes are fried, let them cool completely, then wrap each pancake individually in plastic wrap and place them in a freezer-safe bag. They will keep for up to 2 months. To bake from frozen, place them directly in the oven and add a few extra minutes to the baking time.
Reheating:
To reheat the pancakes, place them in a preheated oven at 180°C (350°F) until warmed through. Avoid microwaving, as it may make the pancakes soggy.
Conclusion:
These Savory Potato Pancakes with Cheese and Tomato Filling are a delightful way to enjoy the flavors of fresh vegetables and melted cheese wrapped in a crispy, golden pancake. Whether you’re serving them as a main dish or a side, they are sure to impress with their combination of textures and flavors. The ease of preparation and versatility of ingredients make this dish perfect for any occasion. Plus, with the option to bake or freeze ahead, you can enjoy these delicious pancakes anytime. Give this recipe a try and enjoy the delicious comfort of homemade potato pancakes! Bon appétit!
