These Crispy Stuffed Potato Pancakes are a delicious and cheesy snack or meal, featuring a creamy potato and mozzarella filling wrapped in a thin, crispy coating. Perfectly seasoned with onions, bell peppers, and scallions, they are pan-fried until golden brown. These easy-to-make pancakes are great for breakfast, appetizers, or a light meal!
Preparation Time
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 6-8
Ingredients
For the Filling
- 500g (1 lb) potato, boiled and mashed
- 100g (3.5 oz) onion, finely chopped
- 100g (3.5 oz) red bell pepper, diced
- 2g (½ tsp) salt
- 100g (3.5 oz) mozzarella cheese, shredded
- 20g (¾ oz) scallions, finely chopped
- Black pepper, to taste
For the Wrap (Pancake Batter)
- 200g (1½ cups) all-purpose flour
- 3g (½ tsp) salt
- 5g (1 tsp) sugar
- 2 eggs
- 500g (2 cups) milk
- 20g (1½ tbsp) oil
For the Coating
- 3 eggs, beaten
- 30g (¼ cup) flour
- Bread crumbs, as needed
Directions
1. Prepare the Filling
- Boil the potatoes until soft, then mash them.
- In a pan, sauté onions and red bell pepper until soft.
- Add the sautéed veggies to the mashed potatoes and mix in salt, black pepper, mozzarella, and scallions.
- Set aside to cool.
2. Prepare the Pancake Wrap
- In a bowl, whisk flour, salt, sugar, eggs, milk, and oil until smooth.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour a thin layer of batter, swirling the pan to spread evenly.
- Cook for 1-2 minutes until set, then flip and cook for another 30 seconds.
- Repeat until all pancakes are made.
3. Assemble the Stuffed Pancakes
- Place a spoonful of the potato filling in the center of each pancake.
- Fold like a burrito, tucking in the edges to seal.
- Repeat with all pancakes.
4. Coat the Pancakes
- Dip each stuffed pancake into flour, then into beaten eggs, and finally coat with bread crumbs.
5. Fry Until Crispy
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- Heat oil in a pan over medium heat.
- Fry each pancake for 2-3 minutes per side until golden brown and crispy.
- Drain on a paper towel.
6. Serve
- Enjoy warm with dipping sauces like sour cream, ketchup, or garlic yogurt dip!
Serving Suggestions
- Serve with a fresh salad for a complete meal.
- Pair with a spicy dipping sauce for extra flavor.
- Enjoy with a side of soup for a comforting meal.
Cooking Tips
- For a crunchier texture, use panko breadcrumbs.
- To make ahead, freeze before frying and cook when needed.
- For extra flavor, add paprika or garlic powder to the coating.
Nutritional Benefits
- Rich in protein and calcium from eggs and cheese.
- High in fiber and vitamins from potatoes and vegetables.
- A balanced mix of carbs, proteins, and healthy fats.
Dietary Information
- Vegetarian-friendly
- Can be made gluten-free using gluten-free flour and breadcrumbs.
Nutritional Facts (Per Pancake, Approx.)
- Calories: 250
- Protein: 9g
- Carbohydrates: 30g
- Fat: 10g
Storage
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze before frying for up to 1 month; fry directly from frozen.
- Reheating: Warm in an oven at 180°C (350°F) for 10 minutes.
Why You’ll Love This Recipe
- Crispy outside, creamy and cheesy inside
- Great for meal prep and freezing
- Easy to customize with different fillings
- Perfect for breakfast, lunch, or a snack
Conclusion
These Crispy Stuffed Potato Pancakes are a fun and delicious way to enjoy a comforting dish with melty cheese, fluffy potatoes, and a crispy coating. They’re easy to make, full of flavor, and great for any occasion. Try this recipe today and enjoy a crispy, cheesy delight!
Frequently Asked Questions
- Can I use sweet potatoes instead of regular potatoes? Yes! It adds a natural sweetness.
- Can I bake these instead of frying? Yes! Bake at 200°C (400°F) for 20 minutes, flipping halfway.
- Can I use a different cheese? Yes! Try cheddar, gouda, or feta.
- Can I make these egg-free? Yes! Use a flaxseed egg (1 tbsp flaxseed + 3 tbsp water) for the batter and coating.
- How do I keep them crispy? Serve immediately or reheat in an oven for a few minutes.
- Can I add meat to the filling? Yes! Try adding cooked ground beef, chicken, or ham.
- Can I make mini versions? Yes! Make smaller pancakes for bite-sized appetizers.
- What can I serve these with? Garlic yogurt dip, sour cream, or spicy ketchup work well.
- Can I air-fry these? Yes! Air-fry at 180°C (360°F) for 10-12 minutes, flipping halfway.
- How do I prevent them from falling apart? Make sure the pancake wrap is fully sealed and coated well.
Crispy Stuffed Potato Pancakes
Recipe card for Crispy Stuffed Potato Pancakes.
Ingredients
Method
Preparation
- Boil the potatoes until soft, then mash them.
- In a pan, sauté onions and red bell pepper until soft.
- Add the sautéed veggies to the mashed potatoes and mix in salt, black pepper, mozzarella, and scallions.
- Set aside to cool.
- In a bowl, whisk flour, salt, sugar, eggs, milk, and oil until smooth.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour a thin layer of batter, swirling the pan to spread evenly.
- Cook for 1-2 minutes until set, then flip and cook for another 30 seconds.
- Repeat until all pancakes are made.
- Place a spoonful of the potato filling in the center of each pancake.
- Fold like a burrito, tucking in the edges to seal.
- Repeat with all pancakes.
- Dip each stuffed pancake into flour, then into beaten eggs, and finally coat with bread crumbs.
- Heat oil in a pan over medium heat.
- Fry each pancake for 2-3 minutes per side until golden brown and crispy.
- Drain on a paper towel.
- Enjoy warm with dipping sauces like sour cream, ketchup, or garlic yogurt dip!