This recipe transforms humble potatoes into a show‑stopping entrée of golden, crispy pancakes filled with a savory potato, cheese, and herb mixture, then coated in breadcrumbs and fried to perfection. Drawing inspiration from Eastern European draniki and Middle Eastern stuffed flatbreads, these potato‑stuffed pancakes marry the creamy comfort of mashed potatoes with the satisfying crunch of a breadcrumb crust. Aromatic parsley, garlic, onion, and paprika elevate the filling, while two stages of egg and flour batters ensure a tender pancake shell that holds its shape. Whether served as a hearty brunch, a casual dinner, or a festive appetizer, these breaded potato‑stuffed pancakes promise to delight family and guests alike.
Preparation and Cook Time
Prep Time: 40 minutes Cook Time: 25 minutes Total Time: 1 hour 5 minutes
Yield
Makes 8 to 10 stuffed pancakes, serving 4 to 5 people as a main course or 8 to 10 guests as an appetizer
Cuisine
Contemporary European fusion with Eastern European and Mediterranean influences
Ingredients
• 5 large eggs, separated into three for filling and two for coating
• 1 teaspoon salt, divided
• 1 teaspoon sugar, divided
• 2 tablespoons all‑purpose flour for filling
• 3 to 4 medium potatoes (about 600 g), peeled and cubed
• 30 g unsalted butter
• 1 tablespoon fresh parsley, finely chopped
• 1 onion, finely diced
• 1 garlic clove, minced
• 1 small red bell pepper, diced
• 70 g shredded mozzarella or mild melting cheese
• 180 g all‑purpose flour for pancake batter
• 400 ml milk
• 2 tablespoons vegetable oil for batter
• 1 cup breadcrumbs for coating
• Oil or butter for frying
• Paprika, to taste
• Dried garlic powder, to taste
• Ground black pepper, to taste
• Italian herb blend, to taste
Directions
Boil the peeled and cubed potatoes in salted water until fork‑tender, about 12 minutes. Drain and return to the pot, add butter, salt, sugar, and mash until mostly smooth with a few small chunks for texture. Stir in half the parsley, season with paprika, pepper, and dried garlic powder, then fold in shredded cheese. Allow the potato mixture to cool slightly before filling.
In a separate bowl, whisk three eggs with two tablespoons of flour and a pinch of salt until just combined; gently fold in diced onion, garlic, and red pepper. Add one-third of the cooled mashed potatoes to the egg mixture to create a soft dough that holds together; adjust with additional flour if too wet.
To prepare the pancake batter, whisk remaining eggs with sugar and salt, then add milk, oil, and flour. Stir until the batter is smooth and slightly thick. Heat a lightly oiled nonstick skillet over medium heat, pour a ladle of batter to form thin pancakes about 15 cm in diameter, cook 1 minute per side until set but not browned. Transfer to a plate and repeat until batter is used.
Spoon a generous tablespoon of filling onto the center of each pancake, roll or fold to enclose the filling and press edges to seal. Beat two eggs with a splash of milk and a pinch of salt in a shallow dish. Place breadcrumbs in a second dish. Dip each filled pancake first into the egg wash, then press into breadcrumbs to coat evenly.
Heat a mixture of oil and butter in a large skillet over medium heat. Fry the breaded pancakes two at a time for 3 to 4 minutes per side, until golden brown and crisp. Transfer to a paper‑towel‑lined plate, keep warm in a low‑temperature oven while frying the remaining pancakes.
Garnish the finished pancakes with remaining chopped parsley and a light dusting of paprika. Serve hot with sour cream or your favorite dipping sauce.
Nutritional Information (per stuffed pancake)
Calories: 280 kcal Protein: 9 g Carbohydrates: 32 g Fat: 12 g Fiber: 2 g Sodium: 450 mg
Origin and Popularity
Potato pancakes, known as draniki in Belarus and latkes in Jewish cuisine, have been a staple across Eastern Europe for centuries. Stuffed variations emerged as resourceful ways to add flavor and stretch ingredients, incorporating cheese, herbs, or meat into the potato base. The technique of breading and frying pancakes recalls Italian arancini and Middle Eastern sambousek, reflecting how home cooks worldwide adapt simple starches into indulgent bites. Today, these breaded potato‑stuffed pancakes bridge tradition and innovation, appearing on menus from family kitchens to gourmet bistros.
Reasons to Love It
The recipes’ dual texture of crispy exterior and creamy, cheesy interior makes for irresistible contrast. Versatile fillings allow endless customization—swap mozzarella for feta, add spinach or mushrooms, or even ground meat for heartier versions. The approachable method requires no special equipment, and the make‑ahead filling or batter speeds up assembly. Perfect for feeding a crowd, these pancakes reheat well in the oven, preserving their crunch.
Health Benefits
Potatoes deliver complex carbohydrates, potassium, and vitamin C, while eggs contribute high‑quality protein and essential nutrients like choline. Parsley and bell pepper provide antioxidants and vitamins A and C. Using moderate frying oil and including vegetables in the filling balances indulgence with nutrition. Baking the filled pancakes for a few minutes after frying can further reduce excess oil.
Serving Suggestions
Serve alongside a dollop of garlic‑dill sour cream or tzatziki for a refreshing complement. A crisp green salad with lemon‑olive oil vinaigrette cuts through richness. For brunch, pair with smoked salmon and avocado slices. At parties, present mini‑versions on a platter with toothpicks and a trio of dips: spicy tomato salsa, herb yogurt, and pesto.
Cooking Tips
Dry the cooked potatoes well before mashing to prevent a soggy filling. Test‑fry one pancake first to check seasoning and skillet temperature. Maintain medium heat while frying—too hot and breadcrumbs burn, too cool and pancakes absorb oil. Keep fried pancakes warm on a baking sheet in a 100 °C oven until serving. Adjust breadcrumb size for extra crunch: panko yields a lighter crust, while finer crumbs adhere more uniformly.
Variations
For a vegetarian twist, mix sautéed spinach and ricotta into the potato filling. Incorporate cooked bacon or ham for smoky depth. Add chopped fresh chili or a sprinkle of chili flakes to the breadcrumb coating for heat. Replace wheat flour with chickpea flour for a gluten‑free batter. Experiment with different cheeses—Gruyère adds nuttiness, feta offers tang, and cheddar delivers bold flavor.
Conclusion
Breaded Potato‑Stuffed Pancakes with Cheese and Herbs offer a delectable fusion of crispy, creamy, and savory elements in every bite. Rooted in age‑old potato pancake traditions yet reimagined with modern twists, this recipe transforms simple ingredients into an elegant centerpiece for any meal. Whether enjoyed as a comforting brunch, a casual dinner, or festive appetizer, these golden rolls delight both home cooks and guests, proving that humble potatoes hold endless culinary possibilities.
Frequently Asked Questions
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Can I prepare the filling in advance? Yes—store in the refrigerator for up to 24 hours; bring to room temperature before assembling.
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How do I prevent the pancakes from falling apart? Ensure the filling dough is firm enough to shape—add extra flour if loose—and seal pancake edges tightly.
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What’s the best oil for frying? Use a neutral oil with a high smoke point, such as canola or sunflower, mixed with a little butter for flavor.
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Can I bake instead of fry? Yes—place breaded pancakes on a greased baking sheet, spray with oil, and bake at 200 °C for 20 minutes, flipping halfway.
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How do I reheat leftovers? Warm briefly in a hot skillet or under the broiler to restore crispness; avoid the microwave.
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Can I make these vegan? Substitute flaxseed “egg” for eggs, use plant‑based milk and vegan cheese, and choose a vegan breadcrumb.
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How thick should the pancakes be? Aim for 2 mm thickness to balance pliability and structure when rolling.
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Can I freeze cooked pancakes? Yes—freeze in a single layer until firm, then stack with parchment paper; reheat in the oven.
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What dipping sauces pair well? Try sour cream with chives, smoky chipotle mayo, or garlic‑herb butter.
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How can I reduce oil absorption? Maintain the correct frying temperature (around 170 °C); use a thermometer if available and drain excess oil promptly.