These golden, cheese-stuffed potato pancakes offer a delightful blend of crispy exterior and gooey interior, creating a comforting dish that’s perfect for breakfast, brunch, or a light dinner. Combining grated potatoes with aromatic onion, egg, and flour, each patty is pan-fried to a satisfying crunch before being crowned with melted cheese. A tangy garlic-herb sauce made from mayonnaise, Greek yogurt, fresh dill, and parsley adds a refreshing counterpoint to the richness of the pancakes. Whether you’re hosting guests or treating yourself, this recipe is sure to become a family favorite thanks to its simple preparation, crowd-pleasing flavors, and versatility.
Cooking Time
Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes
Ingredients
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4 medium potatoes (about 500 g), peeled and coarsely grated
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1 small onion, finely chopped
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1 large egg, lightly beaten
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3 tablespoons all-purpose flour
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½ teaspoon salt, plus extra for seasoning
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¼ teaspoon freshly ground black pepper
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2 tablespoons olive oil, for frying
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150 g cheese (cheddar, mozzarella, or a blend), shredded
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2 hard-boiled eggs, quartered (optional garnish)
For the garlic-herb sauce:
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2 cloves garlic, minced
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3 tablespoons mayonnaise
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3 tablespoons Greek yogurt
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1 tablespoon fresh dill, finely chopped
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1 tablespoon fresh parsley, finely chopped
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Salt and pepper, to taste
Step-by-Step Cooking Directions
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Prepare the Potato Mixture: In a large bowl, combine the grated potatoes, chopped onion, egg, flour, ½ teaspoon salt, and ¼ teaspoon pepper. Mix thoroughly until the ingredients form a cohesive batter.
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Heat the Pan: Warm the olive oil in a heavy nonstick skillet over medium heat until shimmering.
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Form Pancakes: Scoop approximately ⅓ cup of the potato mixture per pancake and carefully transfer to the skillet. Gently flatten each mound into a 1 cm-thick round using the back of a spatula.
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Fry Until Golden: Cook for 3–4 minutes per side, or until the edges are crisp and deep golden brown. Adjust heat as necessary to prevent burning.
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Drain Excess Oil: Transfer the cooked pancakes to a paper towel–lined plate to absorb any excess oil.
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Add Cheese: Arrange the pancakes on a serving platter. Evenly sprinkle the shredded cheese atop each one, cover with a lid for 1–2 minutes to melt the cheese.
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Make the Sauce: While the cheese melts, whisk together the garlic, mayonnaise, Greek yogurt, dill, parsley, and a pinch of salt and pepper in a small bowl until smooth.
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Plate and Garnish: Serve the hot pancakes immediately, paired with the garlic-herb sauce and optional boiled-egg quarters for extra protein and presentation.
Nutritional Information
(Per serving; yields 4)
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Calories: 360 kcal
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Protein: 12 g
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Carbohydrates: 32 g
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Fat: 20 g
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Fiber: 2 g
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Sodium: 550 mg
Origins and Popularity of the Recipe
Potato pancakes, or “latkes” in Eastern European tradition, date back centuries as a way to stretch humble ingredients into flavorful fare. Initially served during winter festivals and Hanukkah, their adaptability led to countless regional variations. In modern kitchens, stuffed and topped versions—like our cheese-filled pancakes—have surged in popularity on social media platforms, celebrated for their irresistible combination of comfort and novelty. Food bloggers and home cooks alike praise the recipe for its family-friendly appeal and its potential for creative customization.
Reasons Why You’ll Love This Recipe
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Crispy meets creamy: The contrast between the crunchy exterior and molten cheese interior is utterly satisfying.
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Quick and accessible: Pantry staples and minimal prep make it ideal for weeknight meals or impromptu gatherings.
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Customizable: Swap cheeses, herbs, or sauces to suit your taste or dietary needs.
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Crowd-pleaser: Guests of all ages adore the familiar flavors presented in a fun, finger-food format.
Health Benefits
While indulgent, this dish can still contribute beneficial nutrients:
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Potatoes provide potassium and vitamin C.
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Onions and garlic boast antioxidants and support immune health.
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Greek yogurt adds protein and probiotics, promoting gut wellness.
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Fresh herbs supply a variety of vitamins and phytonutrients.
Serving Suggestions
Serve these potato pancakes hot, alongside small bowls of sour cream, applesauce, or extra garlic-herb sauce for dipping. Garnish with chopped chives or microgreens for color and freshness. For a heartier meal, accompany with a crisp green salad or roasted seasonal vegetables.
Common Mistakes to Avoid
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Skipping the drain: Failing to pat dry grated potatoes can result in soggy pancakes. After grating, squeeze out excess moisture with a clean kitchen towel.
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Overcrowding the pan: Crowding lowers the oil temperature, causing uneven browning. Fry in batches for best results.
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High heat frying: Cooking on too high heat burns the exterior before the inside cooks through. Medium heat ensures a golden crust and tender center.
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Too little binding: If the mixture doesn’t hold shape, add an extra tablespoon of flour or another beaten egg to improve cohesion.
Pairing Recommendations
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Beverages: A crisp pilsner or a light, citrusy white wine (such as Sauvignon Blanc) complements the richness.
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Sides: Pickled cucumber salad or braised red cabbage adds acidity to balance the savory pancakes.
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Condiments: Spicy harissa-yogurt sauce for heat; smoked paprika aioli for smoky depth.
Cooking Tips
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Uniform shreds: Use a box grater or food processor to achieve even potato strands for consistent cooking.
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Keep warm: Place finished pancakes on a baking sheet in a 100 °C oven while frying remaining batches.
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Oil efficiency: After several batches, if the pan looks dry, add a teaspoon of oil to ensure even frying.
Similar Recipes to Try
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Sweet potato and feta latkes
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Zucchini-corn fritters
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Sweet corn and halloumi cakes
Variations to Try
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Spicy kick: Mix grated jalapeño or red pepper flakes into the potato batter.
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Herb infusion: Stir chopped rosemary or thyme into the pancake mix.
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Vegan version: Replace egg with flaxseed “egg” (1 tablespoon ground flaxseed + 3 tablespoons water) and use dairy-free cheese.
Ingredient Spotlight
Greek Yogurt: Beyond its creamy texture and tang, Greek yogurt lends body to the garlic-herb sauce while supplying protein and probiotics. It’s lower in lactose than regular yogurt, making it gentler on digestion. Opt for full-fat yogurt for a richer dip or reduced-fat for fewer calories without compromising tang.
Conclusion
These cheese-stuffed potato pancakes marry tradition with modern flair, elevating a classic latke into a show-stopping dish. From their golden crispness to the velvety sauce that accompanies each bite, they satisfy cravings for both comfort and novelty. Ideal for casual meals or entertaining, this recipe invites endless customization—ensuring you’ll return to it again and again.
FAQ Section
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Can I prepare the potato mixture ahead of time?
Yes—grate the potatoes and onion, toss with a pinch of salt, and store in a sealed container in the refrigerator for up to 4 hours. Squeeze out moisture just before mixing with the other ingredients. -
How do I prevent the cheese from leaking out?
Press the pancake edges firmly after adding the cheese, creating a seal. You can also chill formed pancakes for 15 minutes before frying to help them hold shape. -
Is there a gluten-free alternative to flour?
Substitute with rice flour or a 1:1 gluten-free baking blend. Potato starch also works but may yield a slightly different texture. -
What cheese works best?
Semi-hard, melt-friendly cheeses like cheddar, mozzarella, Gruyère, or a combination produce the best gooey center. -
Can I bake instead of frying?
For a lighter version, brush patties with oil and bake on a parchment-lined sheet at 200 °C for 20 minutes, flipping halfway through. -
How do I reheat leftovers?
Reheat in a 180 °C oven for 8–10 minutes to restore crispness. Avoid microwaving, which makes them soggy. -
Can I freeze uncooked pancakes?
Yes—flash-freeze on a tray, then transfer to a freezer bag. Fry from frozen, adding an extra minute or two per side. -
What if my mixture is too wet?
Add an extra tablespoon of flour or a beaten egg. You can also drain off liquid after letting the mixture sit briefly. -
How can I make these lower in calories?
Use an oil spray instead of pouring oil, substitute low-fat Greek yogurt, and reduce cheese to 100 g or omit entirely. -
Can I add vegetables to the pancake mix?
Absolutely—grated carrot, courgette (zucchini), or finely chopped spinach blend well. Just squeeze out excess moisture before combining.