Ingredients:
4 medium-sized potatoes (e.g., Russet or Yukon Gold)
1 small onion
2 large eggs
3 tablespoons all-purpose flour (or breadcrumbs for extra crispiness)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
Vegetable oil for frying
Instructions:
- Grate the Potatoes and Onion: Peel the potatoes and grate them along with the onion. Use the large holes of a box grater.
- Remove Excess Moisture: Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. This step ensures the pancakes turn crispy.
- Mix the Batter: In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, pepper, and garlic powder if using. Mix until well combined.
- Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.
- Fry the Pancakes: Scoop about 2 tablespoons of the mixture into the pan and flatten with the back of a spoon to form a pancake. Fry for 3-4 minutes per side or until golden brown and crispy. Adjust the heat as needed to avoid burning.
- Drain Excess Oil: Place the pancakes on a plate lined with paper towels to drain excess oil.
- Serve Hot: Arrange on a serving platter and serve immediately with the dip.
Herbed Yogurt Dip
Ingredients:
1 cup plain Greek yogurt or sour cream
1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
1 tablespoon fresh parsley, finely chopped
1 small garlic clove, minced (optional)
1/2 teaspoon paprika (for garnish)
Salt and pepper to taste
1 teaspoon lemon juice (optional)
Instructions:
- In a small bowl, mix yogurt with dill, parsley, garlic (if using), and lemon juice.
- Season with salt and pepper to taste.
- Transfer to a serving bowl and sprinkle with paprika for garnish.
- Chill for 10-15 minutes before serving for the flavors to meld.