Introduction:
Savory Potato Pancakes, often referred to as latkes or rösti, are a delicious, crispy dish made with grated potatoes, onions, and seasonings. They’re typically served with a variety of dips, but today we’re elevating them with a creamy yogurt sauce that adds a tangy, refreshing contrast to the crispy potatoes. This dish can be served as a snack, appetizer, or even a light meal. Perfect for any occasion, these potato pancakes with creamy yogurt sauce are sure to impress.
Ingredients:
For the Potato Pancakes:
4 medium potatoes, peeled and grated
1 small onion, finely chopped
2 large eggs, beaten
1/4 cup all-purpose flour
1/2 tsp baking powder
1 tsp garlic powder
1/2 tsp ground black pepper
1 tsp salt
2 tbsp chopped fresh parsley or chives (optional)
Vegetable oil for frying
For the Creamy Yogurt Sauce:
1 cup plain Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
1 tsp dried dill or fresh dill (optional)
Salt and pepper to taste
Instructions:
Prepare the potatoes: After grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This helps in making the pancakes extra crispy.
Make the pancake batter: In a large mixing bowl, combine the grated potatoes, finely chopped onion, eggs, flour, baking powder, garlic powder, salt, pepper, and parsley (if using). Mix until everything is well incorporated.
Fry the pancakes: Heat a couple of tablespoons of vegetable oil in a large skillet over medium heat. Once hot, scoop spoonfuls of the potato mixture into the pan and flatten each with the back of the spoon to form small pancakes. Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
Make the creamy yogurt sauce: In a small bowl, combine the Greek yogurt, olive oil, lemon juice, garlic, dill (if using), and season with salt and pepper to taste. Stir well to combine.
Serve: Serve the savory potato pancakes warm with a dollop of the creamy yogurt sauce on top or on the side for dipping.
Description:
These Savory Potato Pancakes with Creamy Yogurt Sauce are a crunchy, savory delight. The pancakes are golden and crispy on the outside, while soft and tender on the inside, with a subtle flavor from the onion and garlic. The creamy yogurt sauce provides a smooth and tangy contrast to the richness of the pancakes, enhancing the dish with its freshness. The combination of textures and flavors makes this dish irresistible!
Tips:
For extra crispy pancakes: Make sure to squeeze out as much moisture from the grated potatoes as possible. This will help them fry up crispy rather than soggy.
Flavored yogurt sauce: You can experiment with different herbs such as basil, mint, or oregano to customize the yogurt sauce to your taste.
Make ahead: You can prepare the pancake mixture in advance and store it in the fridge for up to 24 hours before frying.
Non-dairy version: Use a plant-based yogurt to make this dish dairy-free, and it will still taste amazing.
Variations:
Spicy version:
Add a pinch of cayenne pepper or a finely chopped chili to the pancake batter for a little heat.
Cheese lovers: Mix in some grated cheese, like cheddar or Parmesan, into the batter for a cheesy twist.
Sweet potato pancakes: Swap regular potatoes with sweet potatoes for a different flavor profile and a slightly sweeter taste.
Correction:
Make sure to not overcrowd the pan while frying the pancakes. Overcrowding can cause the pancakes to steam rather than crisp up, leading to less desirable results.
Enjoy!
These Savory Potato Pancakes with Creamy Yogurt Sauce are an irresistible combination of crispy, savory, and tangy flavors. Whether served as a side, snack, or appetizer, this dish will be a hit at any table!