Crispy on the outside, soft and flavorful inside—these golden potato pancakes are layered with tomatoes, herbs, and mozzarella, then topped with a zesty sour cream sauce blended with pickles and herbs. A creative twist on classic potato pancakes, this recipe blends Eastern European tradition with Mediterranean flair. Ideal for brunch, lunch, or a light dinner, it’s comforting, savory, and utterly satisfying.
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Yield: Serves 4
Cuisine: Fusion (Eastern European-Inspired)
Ingredients
For the Potato Pancakes
3 large eggs
3 medium potatoes, peeled and grated
1 small onion, grated
1 medium carrot, grated
Salt and black pepper, to taste
4 tablespoons all-purpose flour
Vegetable oil, for frying
For the Tomato-Cheese Filling
4 tomatoes, thinly sliced
150 g mozzarella cheese, shredded
2 cloves garlic, minced
Fresh dill, chopped
Salt, to taste
For the Creamy Pickle Sauce
4 tablespoons sour cream
1/3 small onion, finely chopped
1 clove garlic, minced
3 pickles (gherkin style), diced
Fresh parsley, chopped
Salt and black pepper, to taste
Instructions
Step 1: Make the Potato Pancake Batter
In a large bowl, whisk the eggs. Add the grated potatoes, onion, and carrot. Season generously with salt and black pepper. Mix thoroughly to combine. Add the flour and stir until the mixture comes together. The consistency should be thick but spoonable—if needed, add a little more flour to help bind.
Step 2: Fry the Pancakes
Heat vegetable oil in a nonstick skillet over medium heat. Spoon portions of the mixture into the pan and flatten slightly with a spatula to form pancakes. Fry for 3–4 minutes per side, or until golden brown and crisp on both sides. Transfer to a plate lined with paper towels. Repeat with the remaining batter. Set aside to cool slightly.
Step 3: Prepare the Filling
In a small bowl, mix 2/3 of the shredded mozzarella with minced garlic, a pinch of salt, and chopped dill. Lay out the tomato slices and season lightly with salt. Prepare to layer the filling onto the pancakes.
Step 4: Assemble and Bake
Preheat the oven to 200°C (392°F). Place a layer of fried potato pancakes on a baking dish. Top each with sliced tomatoes and a spoonful of the mozzarella-dill mixture. Repeat layers as desired. Sprinkle the top with the remaining 1/3 of mozzarella cheese. Bake for 15 minutes until the cheese is melted and lightly golden.
Step 5: Make the Creamy Pickle Sauce
While the pancakes are baking, prepare the sauce. In a bowl, combine sour cream, diced onion, minced garlic, chopped pickles, and parsley. Season with salt and black pepper. Mix well until creamy and cohesive. Chill until ready to serve.
Step 6: Serve
Once the pancakes are baked and the cheese is bubbly, remove from the oven and let rest for 5 minutes. Serve warm, drizzled or served alongside the creamy pickle sauce. Garnish with extra parsley or dill if desired.
Nutritional Information (Per Serving)
Calories: 410 kcal
Protein: 14 g
Fat: 28 g
Carbohydrates: 25 g
Fiber: 4 g
Sugar: 5 g
Sodium: Moderate
Cholesterol: 120 mg
Origins and Popularity
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