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

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.

Questions

Can I make Crispy Dill Potato Pancakes dairy-free?

Yes. The dairy in this entry is 1 cup sour cream (for serving). Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Crispy Dill Potato Pancakes gluten-free?

Yes. The gluten in this entry is 4 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Crispy Dill Potato Pancakes keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Crispy Dill Potato Pancakes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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