Mouthwatering Potato Pancakes with Dill

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Total Time
5 mins
25 mins

Goes so well with cheese dips, sourcream or sauce! Try replacing dill with dried basil, thyme or fenugreek leaves for variation of hearty aromas!

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  • 3 cups potatoes, peeled and grated
  • 3 eggs
  • 2 tablespoons cracker meal
  • 1 tablespoon onion, grated
  • 1 teaspoon salt
  • 2 teaspoons dill
  • oil (for frying)


  1. Mix together the eggs, cracker meal, onion, salt, and dill.
  2. Set aside.
  3. Squeeze the grated potatoes in a clean towel.
  4. until dry.
  5. Add to the mixture.
  6. Heat a light coating of oil in a heavy flat bottomed pan or griddle.
  7. Pour 2-ounce ladles of the mixture to the hot oil and flatten a bit.
  8. Brown on both sides (about 2-3 per side).
  9. Serve warm.
Most Helpful

4 5

Quite nice, but next time I am going to try them with less egg, which made it a bit heavy. It's better to add the dill at the last possible moment instead of mixing it through the batter.