Go Back
–+ servings
Mini Potato Pancakes with Sour Cream and Dill

Delicious Mini Potato Pancakes with Sour Cream and Dill Recipe

Enjoy these Mini Potato Pancakes with Sour Cream and Dill, a delightful crispy treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 pancakes
Course: Appetizers
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potato Pancake Mixture
  • 4 medium potatoes peeled and grated
  • 1 medium onion finely chopped
  • 2 large eggs
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup fresh dill chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil for frying
  • to taste sour cream for serving

Equipment

  • Non-stick skillet
  • Mixing Bowl
  • clean kitchen towel

Method
 

Cooking Steps
  1. Squeeze excess moisture from the grated potatoes using a clean kitchen towel.
  2. In a mixing bowl, combine grated potatoes, chopped onion, eggs, flour, dill, salt, and pepper.
  3. Heat olive oil in a non-stick skillet over medium heat.
  4. Drop about 2 tablespoons of the mixture into the skillet; flatten slightly.
  5. Cook for 3–4 minutes on each side until golden brown.
  6. Drain on paper towels and serve warm with sour cream on top.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 9g

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet or oven for best results.

Tried this recipe?

Let us know how it was!