Savory Potato Pancake with Creamy Yogurt Sauce

 

Savory Potato Pancakes with Creamy Yogurt Sauce

These crispy, golden potato pancakes are packed with flavor and pair perfectly with a tangy yogurt sauce!

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Ingredients:

For the Potato Pancakes:

• 2 large russet or Yukon Gold potatoes, grated
• ½ small onion, grated
• 1 egg, beaten
• ¼ cup all-purpose flour (or breadcrumbs for extra crispiness)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• ½ teaspoon smoked paprika (optional)
• 2 tablespoons chopped fresh parsley (or green onions)
• ¼ cup grated Parmesan cheese (optional)
• 2–3 tablespoons vegetable oil (for frying)

For the Creamy Yogurt Sauce:

• ½ cup Greek yogurt (or sour cream)
• 1 tablespoon lemon juice
• 1 small garlic clove, minced
• 1 tablespoon fresh dill or parsley, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper

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Instructions:

1. Prepare the Potatoes:

1. Grate the potatoes and onion using a box grater.
2. Place the grated mixture in a clean kitchen towel and squeeze out excess moisture.
3. Transfer to a bowl and mix with egg, flour, salt, pepper, garlic powder, paprika, parsley, and Parmesan (if using).

2. Cook the Potato Pancakes:

1. Heat oil in a pan over medium heat.
2. Scoop about 2 tablespoons of the mixture, flatten into a small pancake, and carefully place in the pan.
3. Cook for 3–4 minutes per side until crispy and golden brown.
4. Drain on paper towels and repeat with the rest.

3. Make the Yogurt Sauce:

1. In a small bowl, mix Greek yogurt, lemon juice, garlic, dill, salt, and pepper.
2. Stir well and refrigerate until ready to serve.

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4. Serve & Enjoy!

• Serve the hot potato pancakes with a dollop of creamy yogurt sauce.
• Garnish with extra herbs or a sprinkle of Parmesan.

These are perfect as a snack, side dish, or even breakfast. Want to spice it up? Add a pinch of chili flakes or a dash of hot sauce!