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Potato Pancakes

Golden brown and crispy on the outside while soft on the inside, these potato pancakes are perfect for weeknight dinners or weekend brunch, served with a fresh creamy sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side
Cuisine: American, Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Potato Pancakes
  • 2 large potatoes peeled
  • 2 large eggs
  • 1 small onion
  • 2/3 teaspoon salt or to taste
  • 1 cup milk
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons vegetable oil (plus more for frying)
For the Creamy Sauce
  • 100 g thick yogurt or sour cream
  • 1 clove cucumber grated
  • 1/2 teaspoon garlic minced
  • A couple of sprigs of dill for sauce
  • Salt and black pepper to taste

Method
 

Preparation
  1. Grate the peeled potatoes and onion using a medium grater. Squeeze out excess moisture from the grated potatoes if they seem watery.
  2. In a large mixing bowl, combine the grated potatoes, eggs, finely chopped dill, salt, milk, flour, and baking powder. Mix until well combined.
Cooking
  1. Heat a frying pan over medium heat and add a tablespoon of vegetable oil.
  2. Spoon about 2-3 tablespoons of the potato mixture onto the pan to form pancakes. Cook until they are golden brown, about 3-4 minutes per side.
  3. Add more oil to the pan as needed when flipping.
Sauce Preparation
  1. In a separate bowl, combine the yogurt or sour cream, chopped dill, grated cucumber, minced garlic, and a pinch of salt and black pepper. Stir until smooth.
Serving
  1. Serve the potato pancakes hot with generous dollops of the creamy sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for crispness.