Crispy Dill Potato Pancakes

Name: Crispy Dill Potato Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 3 lbs russet potatoes, grated; 1/4 cup fresh dill, finely chopped; 1 small yellow onion, grated; 2 eggs; 4 tbsp all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup vegetable oil (for frying); 1 cup sour cream (for serving)

Golden, crispy Russian potato pancakes infused with fresh dill and onion. A modern comfort breakfast or brunch dish, best served with dollops of sour cream and smoked salmon.

35 minEasyServes 4180 cal/serving

RussianBreakfastStovetopVegetarianNut-Free

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Ingredients

3 lbs russet potatoes, grated
1/4 cup fresh dill, finely chopped
1 small yellow onion, grated
2 eggs
4 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/2 cup vegetable oil (for frying)
1 cup sour cream (for serving)

Instructions

1

Place 3 lbs grated russet potatoes in a colander and squeeze out excess moisture using paper towels.
2

Transfer potatoes to a bowl and add 1 small grated yellow onion, 2 eggs, 4 tbsp all-purpose flour, 1/4 cup finely chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
3

Heat 1/2 cup vegetable oil (for frying) in a large skillet over medium-high heat.
4

Working in batches, scoop 3-4 tablespoon portions of the potatoes mixture into the hot oil and flatten slightly with a spatula to create patties about 3 inches wide.
5

Fry for 3-4 minutes on each side until golden brown and crispy.
6

Transfer to paper towels to drain.
7

Serve hot with 1 cup sour cream (for serving) on the side.

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Questions

How do I know when Crispy Dill Potato Pancakes is done?

Go by the cues in the method rather than the clock. Step 5: cook until golden brown and crispy.

What can I use instead of sour cream in Crispy Dill Potato Pancakes?

The entry for Crispy Dill Potato Pancakes calls for 1 cup sour cream (for serving). In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Does Crispy Dill Potato Pancakes contain eggs?

Yes: 2 eggs. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Crispy Dill Potato Pancakes?

One serving (the recipe makes 4) is about 180 calories, with 4 g protein, 22 g carbohydrate and 8 g fat, plus 2 g fiber and 420 mg sodium.

Can I freeze Crispy Dill Potato Pancakes?

It is not a good candidate. Refrigerate what is left of Crispy Dill Potato Pancakes within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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