Crispy Potato Pancakes with Sour Cream and Dill

Why You’ll Love This Recipe

• Crispy, lacy edges with a tender center—classic Slavic comfort food at its best.
• Simple, affordable pantry ingredients you probably already have.
• Foolproof technique for maximum crunch and minimal sogginess.
• Equally delicious sweet (applesauce) or savory (sour cream and dill).

Grocery List

• Produce: Starchy potatoes (Russet or Yukon Gold), yellow onion, fresh dill
• Dairy: Sour cream, large eggs
• Pantry: Sunflower or neutral oil, potato starch or all-purpose flour, fine sea salt, black pepper, tart applesauce

Full Ingredients

For the Pancakes

• 2 lb (900 g) starchy potatoes, peeled (Russet or Yukon Gold)
• 1 small yellow onion (about 120 g), finely grated
• 1 large egg
• 2–3 tbsp potato starch or all-purpose flour (start with 2 tbsp; add the 3rd if mixture weeps)
• 1 1/4 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• Optional: 1 small garlic clove, finely grated
• 6 tbsp sunflower or other neutral oil, divided, for frying

For Serving

• 1 cup (240 g) cold full-fat sour cream
• 2 tbsp fresh dill, finely chopped, plus extra sprigs for garnish
• 1 cup (250 g) tart unsweetened applesauce

Step-by-Step Instructions

Step 1: Set up your station

Preheat the oven to 200°F (95°C) and set a wire rack over a rimmed sheet pan to keep finished pancakes crisp. Grab a box grater (or food processor with shredding disk), a large bowl, a clean kitchen towel, and a large heavy skillet (cast iron or stainless steel).

Step 2: Grate potatoes and onion

Coarsely grate the peeled potatoes on the large holes of a box grater. Finely grate the onion on the small holes (or microplane). The onion helps prevent browning and adds moisture that blends into the batter. Combine grated potatoes and onion in a bowl.

Step 3: Squeeze out excess moisture

Transfer the potato–onion mixture to a clean kitchen towel and twist firmly over the bowl to wring out as much liquid as possible. Let the expressed liquid sit for 2–3 minutes so the white potato starch settles at the bottom. Pour off the watery top, then scrape the settled starch back into the potatoes; it boosts binding and crispness.

Step 4: Mix the batter

Return the squeezed potatoes to the bowl. Add the egg, salt, pepper, and 2 tablespoons potato starch or flour (plus the reserved potato starch). If using garlic, add it now. Stir until everything is evenly coated and cohesive. Let the batter rest for 5 minutes; this hydrates the starch and helps the mixture hold together. If liquid pools, sprinkle in up to 1 more tablespoon starch/flour and stir again.

Step 5: Heat the oil

Heat 2–3 tablespoons oil in the skillet over medium to medium-high until shimmering. A stray shred should sizzle on contact. Keep the heat moderate: too hot scorches the edges before the centers cook; too low yields greasy pancakes.

Step 6: Fry in batches

Working in batches, drop 2–3 tablespoons of batter per pancake into the skillet, spacing them out. Flatten gently to 3-inch rounds about 1/3-inch thick. Cook 3–4 minutes until the undersides are deep golden with lacy edges. Flip and cook 2–3 minutes more. Transfer to the rack, sprinkle lightly with salt, and keep warm in the oven. Add a splash of oil between batches as needed.

Step 7: Serve hot with classic toppings

Arrange the kartofelnye olad’i on a warm platter. Add a cool spoonful of sour cream, sprinkle with fresh dill, and offer tart applesauce on the side. Serve immediately for the best crunch.

Pro Tips

• Squeeze like you mean it: drier shreds = crisper pancakes. The towel step is essential.
• Don’t rinse potatoes—rinsing washes away the very starch you need for binding.
• Reserve and reuse the natural potato starch from the squeezed liquid for extra cohesion.
• Use a wire rack (not paper towels) to keep the bottoms crisp and prevent steam sogging.
• Sunflower oil adds subtle authenticity and high-heat performance for even browning.

Variations

• Garlic-Dill: Add 1–2 cloves grated garlic and 2 tbsp extra chopped dill to the batter.
• Cheddar-Scallion: Fold in 1/2 cup finely shredded sharp cheddar and 2 tbsp sliced scallions; fry slightly lower to prevent scorching cheese.
• Potato–Zucchini: Replace 1/3 of the potatoes with grated zucchini; salt and squeeze zucchini thoroughly before mixing.

Storage & Make-Ahead

Refrigerate cooked pancakes in an airtight container for up to 4 days. Reheat on a rack at 400°F (205°C) for 8–10 minutes, or air-fry at 375°F (190°C) for 4–6 minutes until re-crisped. Freeze in a single layer until solid, then transfer to a freezer bag for up to 2 months; reheat from frozen at 425°F (220°C) for 12–15 minutes. The raw batter doesn’t hold well—grated potatoes discolor and weep—so for make-ahead, par-fry the pancakes lightly, cool, and finish crisping just before serving.

Nutrition (per serving)

Approximate for pancakes only (no toppings): 345 calories; 17 g fat; 44 g carbohydrates; 6 g protein; 2 g fiber; 720 mg sodium. Toppings add: 2 tbsp sour cream ≈ 60 calories; 2 tbsp applesauce ≈ 25 calories.