Mouthwatering Potato Pancakes with Dill
Crispy, golden, and packed with flavor, these Mouthwatering Potato Pancakes with Dill are a delightful twist on a classic comfort food. Made with freshly grated russet potatoes and a touch of finely chopped dill, these pancakes offer a balance of crisp edges and fluffy interiors that's hard to resist. The fresh dill adds a fragrant herbal note that pairs perfectly with the savory flavors of onion and black pepper. Ideal as a side dish or light main course, these potato pancakes are pan-fried to perfection and served warm with a dollop of creamy sour cream for a satisfying finish. With simple ingredients and easy-to-follow steps, this 20-minute prep recipe is perfect for weeknight dinners or a brunch centerpiece. Elevate your potato game with these irresistible pancakes that are sure to become a household favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 small Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 2 tablespoons Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Vegetable oil
- 0.5 cup Sour cream (optional, for serving)
Instructions
Peel and grate the potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step helps the pancakes become crispy.
Grate the onion and add it to the grated potatoes in a large mixing bowl.
Chop the fresh dill finely and add it to the mixture.
In the same bowl, crack in the eggs and stir to combine.
Add the all-purpose flour, salt, and ground black pepper. Mix well until the mixture binds together.
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Spoon about 2 tablespoons of the potato mixture into the skillet for each pancake, flattening them gently with the back of a spoon to form round discs.
Cook the pancakes for 3-4 minutes per side or until golden brown and crisp. Avoid overcrowding the skillet; work in batches if necessary.
Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.
Serve hot with a dollop of sour cream (optional) and garnish with additional dill if desired.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 293.1 g | 107% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 21.3 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 427 mg | 33% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 7227 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
