Golden Potato Pancakes with Mozzarella, Tomato, and Creamy Pickle Sauce

Crispy on the outside, soft and flavorful inside—these golden potato pancakes are layered with tomatoes, herbs, and mozzarella, then topped with a zesty sour cream sauce blended with pickles and herbs. A creative twist on classic potato pancakes, this recipe blends Eastern European tradition with Mediterranean flair. Ideal for brunch, lunch, or a light dinner, it’s comforting, savory, and utterly satisfying.

Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Yield: Serves 4
Cuisine: Fusion (Eastern European-Inspired)

Ingredients

For the Potato Pancakes

• 3 large eggs

• 3 medium potatoes, peeled and grated

• 1 small onion, grated

• 1 medium carrot, grated

• Salt and black pepper, to taste

• 4 tablespoons all-purpose flour

• Vegetable oil, for frying

For the Tomato-Cheese Filling

• 4 tomatoes, thinly sliced

• 150 g mozzarella cheese, shredded

• 2 cloves garlic, minced

• Fresh dill, chopped

• Salt, to taste

For the Creamy Pickle Sauce

• 4 tablespoons sour cream

• 1/3 small onion, finely chopped

• 1 clove garlic, minced

• 3 pickles (gherkin style), diced

• Fresh parsley, chopped

• Salt and black pepper, to taste

Instructions

Step 1: Make the Potato Pancake Batter
In a large bowl, whisk the eggs. Add the grated potatoes, onion, and carrot. Season generously with salt and black pepper. Mix thoroughly to combine. Add the flour and stir until the mixture comes together. The consistency should be thick but spoonable—if needed, add a little more flour to help bind.

Step 2: Fry the Pancakes
Heat vegetable oil in a nonstick skillet over medium heat. Spoon portions of the mixture into the pan and flatten slightly with a spatula to form pancakes. Fry for 3–4 minutes per side, or until golden brown and crisp on both sides. Transfer to a plate lined with paper towels. Repeat with the remaining batter. Set aside to cool slightly.

Step 3: Prepare the Filling
In a small bowl, mix 2/3 of the shredded mozzarella with minced garlic, a pinch of salt, and chopped dill. Lay out the tomato slices and season lightly with salt. Prepare to layer the filling onto the pancakes.

Step 4: Assemble and Bake
Preheat the oven to 200°C (392°F). Place a layer of fried potato pancakes on a baking dish. Top each with sliced tomatoes and a spoonful of the mozzarella-dill mixture. Repeat layers as desired. Sprinkle the top with the remaining 1/3 of mozzarella cheese. Bake for 15 minutes until the cheese is melted and lightly golden.

Step 5: Make the Creamy Pickle Sauce
While the pancakes are baking, prepare the sauce. In a bowl, combine sour cream, diced onion, minced garlic, chopped pickles, and parsley. Season with salt and black pepper. Mix well until creamy and cohesive. Chill until ready to serve.

Step 6: Serve
Once the pancakes are baked and the cheese is bubbly, remove from the oven and let rest for 5 minutes. Serve warm, drizzled or served alongside the creamy pickle sauce. Garnish with extra parsley or dill if desired.

Nutritional Information (Per Serving)

• Calories: 410 kcal

• Protein: 14 g

• Fat: 28 g

• Carbohydrates: 25 g

• Fiber: 4 g

• Sugar: 5 g

• Sodium: Moderate

• Cholesterol: 120 mg

Origins and Popularity

Potato pancakes, or “Reibekuchen”, “Draniki”, or “Latkes”, have been cherished across Eastern Europe for centuries. This recipe modernizes the concept by turning the pancakes into a base for a layered tomato and cheese dish, somewhat reminiscent of a deconstructed lasagna—but lighter and crisper. The creamy pickle sauce adds a tangy, herbaceous contrast, drawing inspiration from Slavic salad dressings and tzatziki-style sauces.

Reasons to Love This Recipe

• Crispy, creamy, and fresh—a perfect blend of textures and tastes

• Family-friendly and ideal for weeknight meals or weekend brunch

• Customizable with your favorite herbs, cheeses, or even proteins

• Naturally vegetarian and easy to make gluten-free with flour swaps

• Elevates humble potatoes into a vibrant, wholesome meal

Health Benefits

• Potatoes are rich in potassium, fiber, and vitamin C.

• Carrots and onions provide antioxidants, beta-carotene, and prebiotic compounds.

• Eggs supply protein and healthy fats, supporting muscle and brain health.

• Dill and parsley are rich in vitamin K and antioxidants.

• Pickles add probiotic benefits when made with live cultures.

• Mozzarella provides calcium and protein with a mild fat content.

Serving Suggestions

• Serve with a green salad and lemon vinaigrette for a light, balanced meal

• Pair with roasted vegetables or grilled asparagus on the side

• Add a soft-boiled or poached egg on top for extra protein

• Pair with a chilled glass of white wine or sparkling water with lemon

• Slice into mini portions for an elegant brunch appetizer or canapé

Cooking Tips

• Use starchy potatoes like Russets for crispier texture.

• Grate the potatoes and carrots fine, and squeeze out excess moisture for better binding.

• Don’t overcrowd the pan while frying—this ensures even crisping.

• If you prefer, the pancakes can be baked instead of fried for a lighter version.

• You can prep the sauce a day ahead to deepen the flavor.

Variations

• Spicy Version: Add chili flakes or hot sauce to the pancake mix.

• Cheese Swap: Use cheddar, feta, or gouda in place of mozzarella.

• Vegan Adaptation: Use flax eggs and dairy-free cheese and sour cream.

• Meat Lover’s Option: Add cooked crumbled sausage or bacon between the layers.

• Zucchini Mix: Swap part of the potatoes with grated zucchini (squeeze moisture out).

Conclusion

Golden Potato Pancakes with Mozzarella, Tomato, and Creamy Pickle Sauce are a creative and comforting twist on a beloved classic. With a crispy base, juicy filling, and tangy topping, every bite is bursting with flavor and heartwarming goodness. It’s the perfect way to transform everyday ingredients into a meal that’s memorable, wholesome, and deeply satisfying. Whether you’re cooking for family, guests, or simply treating yourself, this dish offers elegance without complexity—and delicious results every time.

FAQ

1. Can I make the pancakes ahead of time?
Yes. Cook and cool the pancakes, then store in the fridge for up to 2 days. Reheat or assemble fresh when ready.

2. Can I freeze the pancakes?
Absolutely. Layer them between parchment and freeze. Reheat in the oven or pan until crisp.

3. What if I don’t have mozzarella?
You can use any melting cheese like cheddar, gouda, or fontina.

4. Can I make this dish gluten-free?
Yes, use a gluten-free flour blend or potato starch in place of all-purpose flour.

5. Do I have to use pickles in the sauce?
Pickles add tang and crunch, but you can replace them with capers, olives, or omit entirely.

6. Is this dish suitable for kids?
Definitely—just reduce garlic or strong spices in the sauce if needed.

7. What’s the best oil for frying?
Neutral oils like sunflower or canola work best for high-heat crisping.

8. Can I use an air fryer?
Yes! Shape the pancakes and air fry at 200°C (400°F) for about 10–12 minutes, flipping halfway.

9. How do I keep the pancakes crispy?
Place them on a wire rack in the oven while you cook in batches to keep them crisp.

10. What other toppings can I add?
Try avocado slices, a drizzle of pesto, or a few chili flakes for extra flair.