This Hungarian version of an eastern European pancake is light and crispy in texture with the fresh dill throughout making them so delicious. They are best served with sour cream.
There are so many variations of these mini pancakes and as I remember it, my Grandma and Mom would make these delicious pan-fried pancakes with either grating the potatoes or any leftover mashed potatoes. Either way, we so enjoyed them as a side. Today, you see them served at breakfast with a different options from bacon, sausage or as I have shown with hard boiled egg, and salad. To me this would make a light lunch, and simply add avocado as well for a healthy fat option.
SIMPLE INGREDIENTS
- potatoes: Yukon Gold
- onion
- flour
- salt and pepper
- fresh dill
- extra virgin olive oil
- sour cream
GOOD TO KNOW....
When selecting the best option of potatoes to use in this recipe, I would suggest Yukon Gold. They have a medium starch content and lower in liquid. You want this to avoid too much liquid when pan frying. They are ideal for harsh browns, mashed potatoes, gratins to name a few. They only other options are Russet potatoes or white potatoes. Avoid using red potatoes as they are waxy and are best for roasting.
I have tried different variations of onion for this recipe. A lot of recipes calls for a whole onion and in my experience it is overpowering. By adding a half I was able to taste the potato and dill which I was going for. Shallots and scallions are good choices as well.
Can you use gluten-free flour? I have always used all-purpose flour since there isn’t much added. However, using arrowroot flour/starch would work. You will notice the binding is slightly different.
Can you substitute Greek yogurt for sour cream? Yes, I can’t see why not to enjoy these tasty pancakes.
HOW TO MAKE THIS RECIPE
Grate potatoes and onion using the small star part of the grater onto a plate. Then transfer to a sieve and allow to sit for 15 minutes to drain excess liquid. Then remove grated potato and onion from the sieve and place into a large bowl.
Mix in flour, salt and fresh dill into the bowl with potato mixture until well combined. The texture will be thick. Heat 2-3 tablespoons of olive oil into a large non-stick skillet. Using a ice cream scooper, add potato mixture into the skillet, flatten slightly and fry on each side about 3-4 minutes. Remove and set aside in a baking dish.
These delicious crispy potato mini pancakes were and still are a favorite and once you taste them, you will agree! Dip them into the sour cream or drizzle it on top and serve them with many of the Hungarian salads and sides. I have suggested a few below to start. Enjoy!
SERVING WITH....
Hungarian Potato Dill Mini Pancakes
Equipment
- skillet or fry pan
Ingredients
- 2 large potatoes, peeled, grated ( about 12 oz)
- 1/2 small onion, grated
- 2 tbsp flour
- 1/2 tsp salt
- 2 tsp fresh dill, chopped
- 2-3 tbsp extra virgin olive oil
- sour cream
- scallions and dill for garnishing
Instructions
- Grate potatoes and onion using the small star part of the grater onto a plate. Then transfer to a sieve, sitting over a bowl and allow to sit for 15 minutes to drain excess liquid. Then remove grated potato and onion from the sieve and place into a large bowl.
- Mix in flour, salt and fresh dill into the bowl with potato mixture until well combined. The texture will be thick.
- Heat 2-3 tablespoons of olive oil into a large non-stick skillet. Using a ice cream scooper, add potato mixture into the skillet, flatten slightly and fry on each side about 3-4 minutes. Remove and set aside in a baking dish.
- Serve immediately, while still warm and garnish with scallions and dill. Serve with sour cream.
