This potato and onion cheese pancakes recipe has been one of my most-requested weekend dishes ever since I first improvised it on a rainy Saturday morning. I remember standing at the counter, surrounded by the steam rising from hot potatoes, grating away and thinking how comforting the simple combination of potato, onion and gooey cheese could be. The first bite confirmed it: crunchy edges, tender interior, molten mozzarella threads and a bright tomato-dill topping that cuts through the richness. It quickly became the dish I bring to potlucks and lazy Sunday breakfasts.

I discovered the technique of wringing out the potato shreds while trying to replicate the crispiness you get in restaurant potato pancakes. That extra step — squeezing the liquid from the vegetables and saving the settled potato starch — makes all the difference. The grated onion adds a subtle sweetness and moisture that keeps the interior soft while the grated mozzarella provides melty, stringy goodness. Serve them with a bright tomato and dill salad on top for freshness and color; the contrast is what keeps people coming back for seconds.

Ingredients

• Onion (main): 1 medium onion, freshly grated. Choose a firm, sweet onion like Vidalia or a yellow onion if you prefer more savory depth. Grating by hand on a box grater releases juices that contribute flavor and moisture; drain well to avoid soggy pancakes.
• Potatoes (main): 4 medium potatoes, peeled and grated. Yukon Gold or Russet both work — Yukon Gold gives a creamier interior while Russet yields a slightly fluffier crumb. Aim for similarly sized potatoes so the shreds cook evenly.
• Eggs (binder): 3 large eggs at room temperature. Room-temperature eggs emulsify and bind better than cold eggs, helping the mixture hold shape when frying.
• Flour (binder): 4 tablespoons all-purpose flour (about 1/4 cup). If you prefer, reserve some of the grated potato starch instead of flour for a slightly crisper finish and a more rustic texture.
• Seasoning: Sea salt and freshly ground black pepper, to taste. Salt enhances the potato flavor and encouraging the mozzarella’s creaminess to shine through.
• Oil for frying: 3 tablespoons olive oil (about 1 tablespoon per two pancakes). Use a neutral oil with a high smoke point if you plan to fry hotter — grapeseed or sunflower oil are good alternatives.
• Mozzarella (cheese): 5.3 ounces fresh mozzarella, shredded (about 1 1/3 cups). Fresh, whole-milk mozzarella melts beautifully and creates those long, pleasing cheese pulls.
• Topping: 6 ripe tomatoes, diced; a small handful of fresh dill, chopped; and 1 tablespoon olive oil for tossing the tomatoes. Ripe, firm tomatoes add acidity and texture to balance the fried pancakes.

Instructions

Step 1 — Grate and Drain Vegetables: Grate potatoes and onion on a box grater or with a food processor grating disc. Place the potato shreds in a clean kitchen towel or cheesecloth, twist the towel and squeeze firmly to remove as much liquid as possible. Allow any liquid to sit for a minute so the potato starch settles; you can reserve a tablespoon of that starch to add back if your batter seems loose. Proper draining ensures crisp edges and prevents steaming while frying. Step 2 — Combine Ingredients: In a large bowl, combine the drained potato and onion shreds with 3 large eggs, 4 tablespoons (1/4 cup) all-purpose flour, salt and a few grinds of black pepper. Fold in the shredded mozzarella and roughly half the chopped dill. Press a small handful of the mixture in your palm — it should hold together. If it falls apart, add up to 1 tablespoon more flour or a teaspoon or two of the reserved potato starch until the mixture binds. Step 3 — Pan-Fry Pancakes: Heat a large skillet over medium heat and add about 1 tablespoon of olive oil for every two pancakes. For each pancake, spoon about 3 heaping tablespoons of batter into the pan and press gently to form a 3 to 4-inch round about 1/3-inch thick. Cook 3 to 4 minutes per side until deep golden brown and crisp; adjust the heat down if they brown too quickly before the center sets. Work in batches to avoid overcrowding the pan and maintain oil temperature. Step 4 — Keep Warm and Serve: Transfer cooked pancakes to a paper towel-lined plate briefly to drain excess oil, then move to a wire rack set inside a rimmed baking sheet in a 200°F (about 95°C) oven to keep warm and retain crispness. Toss diced tomatoes with 1 tablespoon olive oil and the remaining chopped dill, season with salt and pepper, and spoon over the pancakes just before serving so the topping stays bright and fresh.

Storage Tips

To store leftovers, place cooled pancakes in an airtight container with layers separated by parchment and refrigerate for up to 3 days. For longer storage, flash-freeze single pancakes on a baking sheet for about an hour, then transfer them to a freezer-safe bag; they keep up to 3 months. To reheat and regain crispiness, warm on a wire rack in a 375°F oven for 8–12 minutes from refrigerated state or 15–20 minutes from frozen. Avoid microwaving if you care about texture, as it will soften the crust.

Ingredient Substitutions

If you need to replace all-purpose flour, use 1/4 cup of rice flour or chickpea flour for a gluten-free option — the texture will be slightly different but still tasty. Swap mozzarella for 1 1/3 cups shredded sharp cheddar for a more pronounced savory bite, or use smoked gouda for a smoky profile. For a dairy-free version, try a firm, melty plant-based cheese and an egg replacer (3 tablespoons ground flaxseed mixed with 9 tablespoons water for three eggs) — note the texture will be denser.

Serving Suggestions

Serve these pancakes hot from the oven with a generous spoonful of the tomato-dill mixture, a dollop of plain yogurt or sour cream, or smoked salmon and capers for a brunch twist. Accompany with a crisp green salad for contrast or roast vegetables for a heartier meal. They also pair well with pickled vegetables or a lemony herb vinaigrette to cut through richness.

Cultural Background

Potato pancakes have roots across Central and Eastern Europe — from Polish placki ziemniaczane to Jewish latkes — each region bringing small variations in binding agents and toppings. The addition of melted cheese and a fresh tomato topping modernizes the classic concept and reflects a fusion of rustic comfort with Mediterranean brightness. This version is my household’s hybrid: built on traditional technique but updated with fresh ingredients we always have on hand.

Seasonal Adaptations

In summer, use ripe tomatoes and a splash of lemon in the topping for brightness. In autumn, swap the tomato topping for sautéed apples and caramelized onions for a sweeter pairing. During winter, serve with roasted root vegetables and a rosemary-infused sour cream. The base is versatile — changing herbs and toppings can adapt it seamlessly through the year.

Meal Prep Tips

Grate and drain the vegetables the night before and store them in a sealed container in the refrigerator; this saves 15–20 minutes on the day you plan to cook. Assemble the batter in the morning and fry later, or fry a large batch and freeze individual portions for quick breakfasts. Use a cast-iron skillet to maintain even heat and reduce sticking while frying multiple batches.

These potato and onion cheese pancakes are simple, dependable and endlessly adaptable. They reward careful technique — draining the vegetables, managing heat and finishing in the oven — and always feel like a special treat shared around the table. Try them once and I guarantee they’ll become a staple in your recipe rotation.