Ingredients:
4 medium potatoes (about 500 g)
1 small onion
2 eggs
3 tbsp all-purpose flour (or potato starch)
Salt – 1 tsp (to taste)
Black pepper – ½ tsp
Oil – for frying (vegetable or sunflower)
Optional:
1 garlic clove (minced)
Fresh herbs (parsley or dill), finely chopped
Instructions:
- Prepare Potatoes & Onion:
Peel and grate the potatoes on a medium grater.
Grate the onion and mix with the potatoes (this helps prevent the potatoes from browning).
- Remove Excess Liquid:
Place the mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Make the Batter:
In a bowl, mix the grated potato-onion mixture with eggs, flour, salt, and pepper.
(Optional: Add garlic and herbs for extra flavor.)
- Fry the Pancakes:
Heat oil in a non-stick frying pan over medium heat.
Drop spoonfuls of the mixture into the pan and flatten them slightly.
Fry until golden brown on both sides (about 3–4 minutes per side).
Remove and place on paper towels to absorb excess oil.
🍶 Creamy Dipping Sauce:
Ingredients:
½ cup sour cream or Greek yogurt
1 tsp lemon juice
1 tsp chopped fresh dill or parsley
Salt and pepper to taste
Sprinkle of paprika or chili flakes on top (for garnish)
Instructions:
Mix everything in a small bowl.
Chill for 10 minutes before serving.
Serving:
Arrange the hot potato pancakes around the dipping sauce bowl, just like in your photo.
Serve immediately — they’re best when crispy and warm!
Would you like me to give you a baked (healthier) or air fryer version of this recipe too?