Savory Potato Pancakes with Creamy Yogurt Sauce
Crispy golden potato cakes served with a garlicky-herb yogurt dip — fresh, filling, and delicious!
Ingredients:
For the Potato Pancakes:
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4 medium potatoes (Russet or Yukon Gold), peeled and grated
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1 small onion, grated
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2 eggs
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1/4 cup all-purpose flour (or almond flour for low-carb)
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1/2 tsp baking powder
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Salt & pepper to taste
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1/2 tsp garlic powder
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1/2 tsp paprika or chili flakes (optional)
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Oil for frying (vegetable, canola, or olive oil)
For the Creamy Yogurt Sauce:
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1 cup plain Greek yogurt
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1 clove garlic, finely minced or grated
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1 tbsp fresh lemon juice
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1 tbsp olive oil
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1 tbsp chopped fresh dill or parsley (or 1 tsp dried)
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Salt & pepper to taste
Instructions:
1. Prep the Potatoes:
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Grate potatoes and onion using a box grater or food processor.
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Transfer to a clean towel or cheesecloth and squeeze out as much moisture as possible — this is key for crispiness!
2. Make the Batter:
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In a bowl, combine grated potato mixture with eggs, flour, baking powder, garlic powder, paprika, salt, and pepper. Mix well.
3. Fry the Pancakes:
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Heat 2–3 tbsp oil in a skillet over medium-high heat.
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Scoop 2–3 tablespoons of mixture per pancake and flatten slightly in the pan.
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Cook for about 3–4 minutes per side, until golden and crispy.
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Drain on paper towels and keep warm.
4. Mix the Yogurt Sauce:
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In a bowl, whisk together yogurt, garlic, lemon juice, olive oil, herbs, salt, and pepper.
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Chill until ready to serve.
Serve & Enjoy:
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Plate the pancakes hot with a generous dollop of yogurt sauce.
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Garnish with extra herbs, chili flakes, or a squeeze of lemon if desired.