This Potato and Onion Cheese Pancake has been a weekday revelation in my kitchen. I first developed this combination one blustery evening when I had four baking potatoes, a lonesome ball of fresh mozzarella, and a desire for something warm and crispy that would feel like a treat but come together without fuss. The contrast of the crisp, golden exterior and the soft, cheesy interior is what makes these pancakes unforgettable. They are rustic, forgiving, and popular with kids and adults alike. Grating the potatoes and squeezing out their liquid is the small ritual that guarantees a crisp edge and tender center every time.

I love how the simple topping — diced ripe tomatoes tossed with olive oil and fresh dill — brightens and balances the richness of the fried cakes. This dish has been my impromptu star for casual dinners and brunches; it’s the one that reliably draws people to the table. Serve them warm straight from the skillet with the tomatoes spooned on top, and you’ll hear the satisfied murmur that tells you dinner was a success. Practical, delicious, and subtly nostalgic, these pancakes are a great example of how humble ingredients can feel special with just a few technique-focused touches.

Ingredients

• Onion: 1 medium onion, freshly grated. Use a yellow or sweet onion for balanced flavor; grate it directly onto a towel to capture extra moisture and onion juices that can be reserved for cooking if desired.
• Potatoes: 4 medium potatoes, peeled and grated. Choose starchy varieties like Russet for crispness. Grate on the large holes of a box grater or a food processor disc for the ideal texture.
• Eggs: 3 large eggs at room temperature. Eggs bind the mixture and help create a tender, cohesive interior while promoting browning on the exterior.
• All-purpose flour: 4 tablespoons (about 1/4 cup). Flour provides structure; substitute a tablespoon at a time with reserved potato starch if the mixture needs less gluten-based binder.
• Seasoning: Sea salt and freshly ground black pepper, to taste. Season every layer — the potatoes, the batter, and the finishing tomatoes — for balanced flavor.
• Olive oil for pan-frying: 3 tablespoons total. Use a neutral olive oil with a medium smoke point; add approximately 1 tablespoon oil per two pancakes in the skillet.
• Fresh mozzarella: 5.3 ounces (about 1 1/3 cups) shredded. Fresh mozzarella melts into creamy ribbons; shred it from a chilled ball for easier handling.
• Topping: 6 ripe tomatoes, diced, and a small handful of fresh dill, chopped. Toss with 1 tablespoon olive oil. The acidity of ripe tomatoes and the herbaceous dill cut through the richness beautifully.

Instructions

Grate and drain vegetables: Grate the potatoes and onion using a box grater or a grating disc. Transfer the potato shreds to a clean kitchen towel, twist the towel and squeeze out as much liquid as possible into a bowl. Let the liquid sit for a minute; a fine potato starch will settle — reserve it to adjust the binder later. Proper draining is essential: removing surface moisture ensures the pancakes crisp instead of steam. Combine ingredients: In a large bowl, mix the drained grated potatoes and onion with the eggs, 4 tablespoons all-purpose flour, sea salt, freshly ground black pepper, shredded mozzarella, and half of the chopped dill. Press a small handful together to test the binder; if it falls apart, incorporate up to 1 additional tablespoon of flour or a tablespoon of the reserved potato starch until it holds. Pan-fry pancakes: Heat a heavy skillet over medium heat and add roughly 1 tablespoon olive oil for every two pancakes. Spoon about 3 heaping tablespoons of batter per pancake into the skillet and flatten into 3 to 4-inch discs. Fry for 3 to 4 minutes per side until deep golden and crisp, adjusting the heat if they brown too quickly before cooking through. Do not overcrowd the pan; work in batches for consistent color and texture. Keep warm and serve: Transfer cooked cakes to a paper towel-lined plate briefly, then keep warm on a wire rack set inside a 200 degrees Fahrenheit oven while you finish the rest. Toss the diced tomatoes with 1 tablespoon olive oil and the remaining dill, season lightly, and spoon the mixture over the pancakes just before serving to preserve the tomato texture.

Storage Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For best texture, re-crisp in a 400 degrees Fahrenheit oven on a baking sheet for 6 to 8 minutes or in a skillet over medium heat for a few minutes per side. You can freeze individual pancakes on a tray until firm, then transfer to a freezer bag for up to 3 months; reheat from frozen at 375 degrees Fahrenheit for 12 to 15 minutes, flipping halfway through.

Ingredient Substitutions

If you need gluten-free options, replace all-purpose flour with a 1:1 gluten-free flour blend or use 2 to 3 tablespoons of cornstarch or rice flour combined with an extra egg for structure. For a dairy-free alternative, omit the mozzarella and increase the eggs to 4 or fold in 1/2 cup of cooked, mashed white beans for creaminess. Swap dill for parsley or chives if you prefer a milder herb, and feel free to use grated cheddar for a sharper, more pronounced cheese flavor.

Serving Suggestions

Serve these pancakes for brunch with a dollop of sour cream and chives, alongside smoked salmon for a more luxurious plate, or as a main with a crisp green salad for lighter fare. For a family dinner, pair them with roasted vegetables and a tangy mustard vinaigrette. Garnish with additional fresh dill, a grind of black pepper, and a drizzle of extra virgin olive oil to enhance the fresh tomato topping.

Cultural Background

Potato pancakes have deep roots across Eastern and Central Europe — each region has its own variation, from the Jewish latke to the Polish placki ziemniaczane. This version embraces that tradition but adds fresh mozzarella and a bright tomato dressing, reflecting a modern, Mediterranean-influenced twist. The combination of frying to achieve crisp edges while keeping the interior tender is a technique that has been passed down in many households, and small adaptations like cheese or herb choices show how recipes evolve with local ingredients.

Seasonal Adaptations

In summer, use the ripest, sun-warmed tomatoes and increase the dill for a lighter feeling. In autumn and winter, swap the tomato topping for a warm mushroom ragout or caramelized apples with a pinch of cinnamon for a sweet-savory shift. During holiday seasons, serve smaller pancakes as an appetizer with smoked trout and crème fraîche, or top them with cranberry compote for a festive twist.

Meal Prep Tips

Grate and drain the potatoes and onion the night before, storing them in the refrigerator in a bowl lined with a towel to continue draining. Keep shredded mozzarella refrigerated in a sealed container. When ready to serve, assemble the batter quickly and fry in batches. For efficient service at gatherings, cook the pancakes fully and hold them in a low oven as you finish the rest to keep them uniformly warm and crisp.

These Potato and Onion Cheese Pancakes are a humble yet joyful dish that rewards careful technique. With a little attention to draining and the right heat, you’ll get consistent, golden results that feel special every time. Make them your own with different toppings and enjoy the smiles they bring around the table.