Potato Pancakes Recipe
Crispy golden potato pancakes flavored with onion, garlic, and dill—perfect with a dollop of sour cream.
Servings: 12 servings
Ingredients
- 5 russet potatoes peeled and grated
- 1 sweet onion peeled and grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 3 cloves garlic minced
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon dill chopped
- 1/4 cup vegetable oil plus more if needed for frying
- sour cream optional, for serving
Instructions
- Grate the potatoes and the sweet onion using a box grater or food processor.
- Place the grated potatoes and onion in a colander, wrap with a clean tea towel, and squeeze firmly to remove as much liquid as possible.
- Transfer the drained potato and onion mixture to a large mixing bowl.
- In a medium bowl, whisk together the eggs, minced garlic, flour, kosher salt, paprika, black pepper, and chopped dill until smooth.
- Add the egg mixture to the potatoes and stir until well combined.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- Drop 1/4-cup scoops of the potato mixture into the hot oil without overcrowding the pan, then gently press each mound to flatten into a pancake.
- Cook the pancakes about 3–5 minutes per side, until deep golden brown, then flip and cook the other side.
- Cook remaining batter, adding more oil to the skillet as needed between batches.
- Serve the potato pancakes hot topped with sour cream and additional chopped dill if desired.
Equipment
- box grater or food processor with grating disc
- large mixing bowl
- medium mixing bowl
- Colander
- clean kitchen towel or cheesecloth
- Large Skillet
- Spatula
- measuring spoons and cups
Notes
- Press grated potatoes thoroughly to remove excess moisture.
- Do not overcrowd the skillet when frying.
- Adjust oil amount as needed between batches.
- Cook until both sides are deep golden brown.