If you are craving a delightfully crispy, tender, and flavor-packed treat, this Mini Potato Pancakes with Dill and Sour Cream Recipe is just what you need. These golden little pancakes boast the perfect balance of starchy potato goodness, aromatic fresh dill, and the creamy tang of sour cream, making them an irresistible snack or appetizer. Light enough to enjoy any time but hearty enough to satisfy, they bring a homemade charm that will have everyone asking for more. Trust me, once you make these, they’ll quickly become one of your go-to recipes for family gatherings or cozy nights in.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, and each ingredient plays a vital role in delivering the right texture, flavor, and color. From the starchy potatoes that create that perfect golden crust, to the fresh dill for a burst of herbal brightness, every element is essential and easy to find.
- 4 medium starchy potatoes (600g): These give the pancakes their fluffy interior and crispy exterior when fried.
- 1 medium onion (150g): Adds a subtle sweetness and depth of flavor that balances the potatoes beautifully.
- 2 large eggs: They bind the mixture together, ensuring your pancakes hold their shape without becoming dense.
- 0.5 cup all-purpose flour (60g): Provides the right amount of structure for perfect pancakes without weighing them down.
- 0.5 cup sour cream or Greek yogurt (120g): Creamy and tangy, this acts as a luscious topping that complements the crispy pancakes.
- 2 tablespoons fresh dill: Fresh dill brightens the dish with its light, herbaceous personality.
- Salt and pepper to taste: Essential for seasoning and enhancing all the flavors in the dish.
- 0.5 cup neutral oil for frying: Ensures even frying and that golden-brown crust without overpowering the taste.
How to Make Mini Potato Pancakes with Dill and Sour Cream Recipe
Step 1: Grate and Prepare the Potatoes and Onion
Start by grating the potatoes and placing them in a clean towel or cheesecloth; then squeeze out as much moisture as possible. This step is crucial to avoid soggy pancakes and helps achieve that irresistible crispiness. Chop the onion finely and get everything ready for mixing.
Step 2: Combine the Ingredients
In a large mixing bowl, combine the grated potatoes, chopped onion, eggs, flour, salt, pepper, and half of the fresh dill. Mix gently until just combined. Don’t overwork the mixture because you want to keep the pancakes light and tender.
Step 3: Fry Your Mini Potato Pancakes
Heat the neutral oil in a large skillet over medium-high heat. Using a spoon, drop small spoonfuls of batter into the hot oil, then flatten them slightly for even cooking. Fry each side for about three minutes until they turn golden brown and crispy. Work in batches to avoid overcrowding, which can cause the temperature to drop and the pancakes to become greasy.
Step 4: Drain and Serve
Once the pancakes are perfectly crisp, transfer them to paper towels to drain the excess oil. Serve immediately while hot, topped generously with sour cream and the remaining fresh dill for that final burst of flavor and freshness.
How to Serve Mini Potato Pancakes with Dill and Sour Cream Recipe
Garnishes
The classic dollop of sour cream and sprinkle of fresh dill already make these mini potato pancakes shine, but you can elevate them even further. Try adding a handful of chopped chives or a little smoked paprika for an added punch. A few capers or a light drizzle of lemon juice can also add a wonderful zest that pairs beautifully with the herbaceous dill.
Side Dishes
These pancakes work beautifully alongside a variety of sides. Fresh garden salads, sautéed mushrooms, or roast vegetables add color and balance to the plate. For a heartier meal, try pairing them with smoked salmon or crispy bacon, which complement the tangy sour cream and herb-infused pancakes perfectly.
Creative Ways to Present
Turn these pancakes into elegant finger food by stacking two or three mini pancakes and piping a little sour cream with dill between each layer. Place them on a platter with slices of radish or cucumber for crunch. For brunch, serve them alongside poached eggs topped with hollandaise sauce to impress your guests with a fresh twist on a classic.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. To keep them fresh and prevent sogginess, place a layer of paper towels between the pancakes to absorb moisture.
Freezing
Mini potato pancakes freeze wonderfully. Lay them out in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. This way, you can reheat just the amount you need without any clumping. They can be frozen for up to one month without losing their texture or flavor.
Reheating
For the best crispiness, reheat pancakes in a preheated skillet over medium heat rather than in the microwave. A few minutes on each side is enough to warm them through and revive that delightful crunch. If you’re in a hurry, a quick zap in the microwave works but may soften the exterior.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes will give a different flavor and a slightly softer texture. Just keep in mind they have more moisture, so squeezing out the liquid is even more important to achieve crispy pancakes.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with gluten-free flour blends or even finely ground oats for a gluten-free version without compromising on texture and taste.
Can I prepare the batter ahead of time?
Yes, you can prepare the batter up to 2 hours in advance and keep it refrigerated. Just give it a quick stir before frying to ensure everything is well combined.
What oil is best for frying potato pancakes?
A neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil, works best. Avoid olive oil as it can burn quickly and affect the flavor.
How do I keep these pancakes crispy after frying?
Drain them on paper towels immediately after frying and serve them hot. If you need to keep them warm, place them on a wire rack in a low oven to retain their crispiness.
Final Thoughts
There is something incredibly comforting and satisfying about these Mini Potato Pancakes with Dill and Sour Cream Recipe that feels like a warm hug on a plate. From the straightforward ingredients to the delightful crispy finish paired with creamy toppings, this dish is bound to become a beloved staple. Give it a try and watch how quickly it disappears from your table — you and your loved ones will thank you!
Print
Mini Potato Pancakes with Dill and Sour Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 8 mini potato pancakes, serves 2
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
Description
Crispy on the outside and tender on the inside, these Mini Potato Pancakes are a delightful snack or side dish. Made with grated potatoes, fresh onion, eggs, and dill, they are pan-fried to golden perfection and served with a cooling dollop of sour cream or Greek yogurt. Quick to prepare and perfect for making ahead, these pancakes bring comfort and flavor to any meal.
Ingredients
Potato Pancake Batter
- 4 medium starchy potatoes (600g)
- 1 medium onion (150g)
- 2 large eggs
- 0.5 cup all-purpose flour (60g)
- Salt and pepper to taste
- 2 tablespoons fresh dill (divided)
Topping and Frying
- 0.5 cup sour cream or Greek yogurt (120g)
- 0.5 cup neutral oil for frying
Instructions
- Prepare the Vegetables: Grate the potatoes finely and then squeeze out as much moisture as possible using a clean kitchen towel. Chop the onion finely. This step ensures your pancakes are crispy and not soggy. (10 minutes)
- Mix Batter: In a large bowl, combine the grated potatoes, chopped onion, eggs, flour, salt, pepper, and half of the chopped fresh dill. Stir gently until just combined to keep the texture light. (3 minutes)
- Fry Pancakes: Heat the neutral oil in a skillet over medium-high heat. Drop spoonfuls of the batter into the hot oil and flatten them slightly with the back of the spoon. Cook each side until golden brown, about 3 minutes per side. Work in batches to avoid overcrowding. (6 minutes)
- Drain and Serve: Remove the pancakes from the skillet and drain on paper towels to remove excess oil. Serve immediately topped with sour cream or Greek yogurt and sprinkle with the remaining fresh dill for a burst of fresh flavor. (2 minutes)
Notes
- For crispier pancakes, use starchy potatoes like Russets.
- Squeeze excess moisture thoroughly to avoid soggy pancakes.
- These pancakes can be made up to 2 hours ahead and refrigerated; reheat in a skillet or oven before serving.
- Adjust seasoning with salt and pepper according to taste.
- Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
