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

Scale

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

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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.