What can I use if I don't have a box grater to grate the potatoes?

You can use a food processor or blender to shred potatoes, or a mandolin slicer can create thin slices of potato that you can further slice down to shreds. You may also consider using a hand-held grater, vegetable peeler, or sharp knife to cut potatoes into small pieces.

Is this recipe gluten free?

This recipe is not gluten free because it contains flour. You can substitute your favorite gluten-free flour, such as almond flour or coconut flour. Almond flour will add a subtle nutty flavor, and coconut flour will add a mild sweetness.

How do I store leftover potato pancakes?

These pancakes are best right after being made. But if you have leftovers, store them in the fridge in a sealed container for up to 4 days. You can also store the dill and garlic yogurt sauce for up to 4 days.

Potato Pancakes with Dill and Garlic Yogurt Sauce

Print Recipe

Easy and delicious potato pancakes with a crispy exterior and super delicious taste. Serve with a garlic yogurt sauce for the perfect satisfying bite.

Author: LINDSAY DELK
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 10 servings 1x
Category: Breakfast, light lunch
Cuisine: International

Ingredients

Scale

2 big potatoes or 4 medium-sized.
½ white onion
2 eggs
1 cup white flour
1 garlic clove
a bunch of fresh parsley
1 teaspoon salt
1 teaspoon onion powder

For the sauce:

1 cup greek yogurt
½ teaspoon black pepper
1 teaspoon dried dill
½ teaspoon salt (or to taste)

Instructions

Prep the veggies:

Peel the potatoes.
Peel and dice finely the onion
Peel and mince finely the garlic clove
Chop finely the parsley.

In a bowl, place the box grater and grate the potatoes with the biggest setting.
Add some water to the bowl and drain it well, repeat until the water runs clear.
Add some salt to them and let them sit for 5 minutes so they can release a bit more of their water. Squeeze and drain them well.
Whisk the two eggs and add them to the drained potatoes. Add the diced onion and chopped parsley and salt and pepper. Mix well.
Add the white flour to the pancake mix and mix again until all is incorporated.
In a pan add a bit of olive oil and portion a couple of spoons of the batter to form the pancake. Let cook for 2-3 minutes on medium-high. Flip and cook on the other side for 1 more minute. Respite with all the batter until all the pancakes are done.
For the sauce:

In a small bowl combine the greek yogurt, a bit of salt, dried dill, and minced garlic. Mix to combine.

Serve the potato pancakes with a bit of the dill and garlic yogurt sauce.

Notes

Washing the grated potatoes will remove the funky flavor that the starch gives. It’s optional but I find it impacts massively the final flavor of the pancakes.

You can use butter for a richer taste instead of olive oil.

These pancakes are best right after being made, but if there will be any leftovers, store them in the fridge in a sealed container. Same with the yogourt sauce. Both are good for up to 4 days.

Find it online: https://livelytable.com/potato-pancakes-with-dill-and-garlic-yogurt-sauce/