Savory Stuffed Potato Pancakes

These savory stuffed potato pancakes combine the comforting flavors of creamy potato and melted mozzarella with the fresh brightness of spring onions, parsley, and dill. Enveloped in a light, tender pancake batter and finished with a crispy panko crust, each bite offers a contrast of textures: a golden, crunchy exterior giving way to a soft, pillowy interior bursting with cheesy, herb-infused potato filling. Perfect for breakfast, brunch, or a light dinner, these pancakes marry the rustic appeal of Eastern European draniki with a modern twist—adding cheese and herbs—to create an irresistible handheld treat.

Preparation and Cook Time

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Yield

Makes about 8–10 stuffed potato pancakes, depending on size.

Cuisine

Eastern European–inspired comfort food with a contemporary, cheesy twist.

Ingredients

For the Filling:

• 3 large potatoes (about 600 g), peeled and diced

• 1 small onion, finely chopped

• 1 bell pepper, finely diced

• 1 Tbsp vegetable oil

• 100 g mozzarella, shredded

• 2 Tbsp chopped spring onions

• 2 Tbsp chopped fresh parsley

• 1 Tbsp chopped fresh dill

• Salt and pepper, to taste

For the Pancake Batter:

• 2 large eggs

• ½ tsp salt

• 1 tsp sugar

• 400 ml milk

• 180 g all-purpose flour

• 1½ Tbsp vegetable oil

For the Breading:

• 2 large eggs, beaten

• 150 ml milk

• 1½ Tbsp flour

• 70 g panko breadcrumbs

Step-by-Step Directions

1. Boil the potatoes in salted water until tender, about 12–15 minutes. Drain well and mash coarsely, leaving some small chunks for texture.

2. In a skillet, heat 1 Tbsp oil over medium heat. Sauté the onion and bell pepper until softened and fragrant, about 5 minutes. Season with a pinch of salt and pepper.

3. Remove from heat and stir into the mashed potatoes. Mix in the shredded mozzarella and chopped herbs. Taste and adjust seasoning. Let the filling cool slightly.

4. In a mixing bowl, whisk together the 2 eggs, salt, and sugar. Gradually whisk in milk, then sift in the flour. Stir until the batter is smooth, then fold in 1½ Tbsp oil. The batter should be pourable but not too thin—adjust with a tablespoon of flour or milk if needed.

5. In three shallow dishes, arrange: (1) the pancake batter, (2) the beaten eggs with milk and flour, and (3) the panko breadcrumbs.

6. Heat a thin layer of oil in a nonstick skillet over medium heat. Dip a heaped tablespoon of filling into the pancake batter, coating it completely. Lift out and allow excess batter to drip off.

7. Quickly dredge the batter‑coated filling first in the egg‑milk mixture, then press gently into the breadcrumbs to form a uniform crust.

8. Fry each pancake for about 3–4 minutes per side, until golden brown and crisp. Transfer to a paper‑lined plate to drain and keep warm.

9. Repeat with remaining filling, adjusting heat as necessary to prevent burning.

Nutritional Information (per pancake, approximate)

• Calories: 210 kcal

• Carbohydrates: 22 g

• Protein: 7 g

• Fat: 10 g

• Fiber: 1.5 g

• Sodium: 220 mg

Origin and Popularity

Potato pancakes, known as draniki in Belarus or latkes in Jewish cuisine, have been enjoyed across Eastern Europe for centuries. Traditionally made from grated raw potatoes, this variation uses mashed potatoes and adds a cheesy filling, elevating the humble draniki into a modern, shareable appetizer or brunch dish. The concept of enveloping a hearty stuffing in batter and frying until crisp spans many cultures—these stuffed pancakes echo Italian arancini and Greek tiropitakia.

Reasons to Love It

• Textural Contrast: Crunchy panko crust meets tender pancake and gooey cheese.

• Flavor Harmony: Earthy potatoes, savory cheese, and bright herbs create a balanced bite.

• Versatility: Serve as an appetizer, side dish, or main course with salad or soup.

• Make‑Ahead Friendly: You can assemble, refrigerate, then fry just before serving.

Health Benefits

• Potassium‑Rich: Potatoes provide essential potassium for blood pressure regulation.

• Herb Antioxidants: Parsley and dill are high in vitamins A, C, and K.

• Controlled Fat: Using minimal oil and baking the breading in advance reduces overall fat content.

• Protein Boost: Mozzarella adds calcium and protein to a vegetable‑forward dish.

Serving Suggestions

• Dollop with sour cream or Greek yogurt for tang.

• Pair with a side of cucumber‑dill salad or tomato salsa to cut richness.

• Offer a trio of dipping sauces: garlic aioli, spicy ketchup, and herb‑infused olive oil.

Cooking Tips

• Dry the mashed potatoes thoroughly—excess moisture will make the pancake batter too thin.

• Test‑fry one pancake first to check batter consistency and oil temperature.

• Keep oil at moderate heat so the crust crisps without the interior overcooking.

• Use fresh breadcrumbs for maximum crunch; panko is ideal.

Variations

• Substitute cheddar or Gruyère for mozzarella for a sharper flavor.

• Add crumbled bacon or diced ham to the filling for extra savoriness.

• Mix in finely chopped spinach or grated zucchini for added veggies.

• Swap panko for ground oats or cornmeal for a gluten‑free option.

Conclusion

These stuffed potato pancakes are a crowd‑pleasing fusion of traditional Eastern European comfort food and contemporary flair. With their crisp, golden exterior and soft, cheesy center, they make an ideal appetizer or light entrée. Easy to customize and perfect for make‑ahead entertaining, they bring warmth and flavor to any table.

Frequently Asked Questions

1. Can I prepare the filling ahead of time?
Yes—assemble the mashed potato filling up to 24 hours in advance and keep refrigerated in an airtight container.

2. How do I reheat leftovers?
Place on a baking sheet in a 180 °C oven for 8–10 minutes, or re‑fry briefly in a skillet for best crispness.

3. Can I bake instead of fry?
Brush generously with oil and bake at 200 °C for 15–20 minutes, flipping halfway through.

4. Is there a vegan adaptation?
Use plant‑based milk, a flax‑egg, vegan mozzarella, and replace the egg‑milk dredge with a flour‑water slurry.

5. How do I prevent the pancakes from falling apart?
Ensure the filling is cool and compact; coat thoroughly in batter and breadcrumbs to create a stable shell.

6. Can I freeze the assembled, uncooked pancakes?
Yes—freeze on a tray until firm, then transfer to freezer bags. Fry straight from frozen, adding a minute or two to cooking time.

7. What potatoes work best?
Starchy varieties like russets yield a fluffier mash, while waxy potatoes hold shape better—either works if dried well.

8. Can I use store‑bought pancake batter?
You can, but homemade ensures the right thickness and flavor. Adjust consistency with flour or milk as needed.

9. Are there alternative coatings to panko?
Crushed cornflakes, polenta, or finely ground nuts all add unique textures and flavors.

10. How do I make the pancakes smaller or larger?
Adjust the amount of filling per pancake—use a teaspoon for bite‑sized hors d’oeuvres or a heaping spoon for hearty portions.