Potato Pancakes with Dill and Garlic Yogurt Sauce
Easy and delicious potato pancakes with a crispy exterior and super delicious taste. Serve with a garlic yogurt sauce for the perfect satisfying bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Category: Breakfast, light lunch
- Cuisine: International
Ingredients
-
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.