Hungarian Potato Dill Mini Pancakes
These European potatoes pancakes are crunchy and golden on the outside with soft centers then topped with sour cream and dill.
Servings: 8 pancakes
Calories: 111kcal
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.
Nutrition
Calories: 111kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 243mg | Potassium: 315mg | Fiber: 2g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 1mg