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
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