Stuffed Potato Pancakes are a crispy, golden delight with a cheesy, veggie-filled center. Perfect for brunch, snack time, or as a savory side, this comforting dish wraps creamy mashed potatoes around a filling of grated zucchini and melty mozzarella. It’s a family-friendly recipe that’s both satisfying and simple to make.
What Are Stuffed Potato Pancakes?
These savory pancakes are a twist on classic potato cakes, featuring a surprise center of grated zucchini and stretchy mozzarella. Rooted in European comfort food traditions, they’re reminiscent of Eastern European draniki or latkes but elevated with a delicious stuffed filling. Think of them as the cozy cousin of a mozzarella stick and hash brown combined.
Why Everyone Will Love This Recipe
- Crisp on the outside, gooey and cheesy on the inside.
- Made with basic ingredients—no fancy tools or skills required.
- A great way to sneak veggies into a meal.
- Ideal for vegetarians and cheese lovers alike.
Cooking Tips
- Choose starchy potatoes like Russets for a better mash and dough consistency.
- Squeeze out zucchini moisture using a clean kitchen towel to avoid sogginess.
- Use low-moisture mozzarella for a better melt and less liquid during frying.
- Keep oil hot (about 350°F) so pancakes crisp instead of absorbing grease.
- Make ahead by forming the pancakes and storing them in the fridge for a few hours before frying.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead?
Yes, but the dough may be softer and slightly sweeter. Add a bit more flour to adjust the texture.
What Cheese Works Best Besides Mozzarella?
You can swap in provolone, cheddar, or gouda—anything that melts well.
How Do I Prevent the Pancakes from Falling Apart?
Make sure the mashed potatoes are well-kneaded with flour and not too wet. Also, press the edges tightly when sealing.
Are These Gluten-Free?
Not as written, but you can substitute with a gluten-free all-purpose flour blend.
Can I Bake Them Instead of Frying?
Yes, bake at 400°F on a greased baking sheet for 20–25 minutes, flipping halfway through. They won’t be quite as crispy, but still tasty.
How to Freeze
To freeze, place the uncooked pancakes on a baking sheet and freeze until solid. Transfer them to a zip-top bag or airtight container and freeze for up to 2 months. Cook directly from frozen—just extend the frying time slightly. For leftovers, let cool and store the same way, then reheat in a skillet or oven.
How to Store
Let the pancakes cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat or in a preheated oven at 350°F until warmed through and crispy.
Ingredients
How To Make Potato Pancakes
- Boil the Potatoes:
Cut potatoes into cubes and boil in salted water for 30 minutes until fork-tender. - Grate the Zucchini:
While potatoes cook, grate the zucchini and squeeze out excess moisture. - Mash the Potatoes:
Drain the potatoes and mash until smooth. Let cool slightly. - Make the Dough:
Add flour, sugar, salt, and pepper to the mashed potatoes. Mix until a soft dough forms. - Shape the Pancakes:
Take a scoop of dough, flatten it in your hand, and place a bit of zucchini and mozzarella in the center. Fold the edges over and shape into a patty. - Fry the Pancakes:
Heat oil in a skillet over medium heat. Fry each pancake for 3–4 minutes per side or until golden brown and crispy. - Serve:
Drain on paper towels and serve hot with sour cream or your favorite dip.
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