Savory Potato Pancake with Creamy Yogurt Sauce

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There’s something incredibly comforting about a crispy, golden-brown potato pancake—simple, humble ingredients coming together to create something magical. This savory version pairs grated potatoes with herbs and onion, then gets fried to perfection and served with a cool, tangy yogurt sauce that brings everything together. Whether for brunch, lunch, or a satisfying snack, these potato pancakes will have you coming back for seconds (and thirds).

Ingredients

For the Potato Pancakes:

  • 4 medium russet potatoes, peeled and grated

  • 1 small onion, grated

  • 2 cloves garlic, minced

  • 2 eggs

  • 1/4 cup all-purpose flour

  • 1/2 tsp baking powder

  • Salt and pepper to taste

  • 1/2 tsp smoked paprika (optional)

  • 2 tbsp chopped fresh parsley or chives

  • Oil for frying (vegetable or olive oil)

For the Creamy Yogurt Sauce:

  • 1 cup plain Greek yogurt

  • 1 tbsp lemon juice

  • 1 clove garlic, finely minced

  • 1 tbsp chopped dill or chives

  • Salt and pepper to taste

  • Instructions

    1. Prepare the Yogurt Sauce:

      • In a small bowl, mix together the yogurt, lemon juice, garlic, herbs, salt, and pepper.

      • Chill in the refrigerator while you make the pancakes.

    2. Make the Pancakes:

      • Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible.

      • Transfer to a large bowl and mix in garlic, eggs, flour, baking powder, seasonings, and herbs until combined.

      • Heat a large skillet over medium heat and add enough oil to coat the bottom.

      • Scoop about 1/4 cup of the mixture per pancake into the skillet, flattening slightly with a spatula.

      • Fry for 3–4 minutes per side, or until golden and crispy. Drain on paper towels.

    3. Serve:

      • Serve warm with a generous dollop of the chilled creamy yogurt sauce on top or on the side.

      • Instructions

        1. Prepare the Yogurt Sauce:

          • In a small bowl, mix together the yogurt, lemon juice, garlic, herbs, salt, and pepper.

          • Chill in the refrigerator while you make the pancakes.

        2. Make the Pancakes:

          • Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible.

          • Transfer to a large bowl and mix in garlic, eggs, flour, baking powder, seasonings, and herbs until combined.

          • Heat a large skillet over medium heat and add enough oil to coat the bottom.

          • Scoop about 1/4 cup of the mixture per pancake into the skillet, flattening slightly with a spatula.

          • Fry for 3–4 minutes per side, or until golden and crispy. Drain on paper towels.

        3. Serve:

          • Serve warm with a generous dollop of the chilled creamy yogurt sauce on top or on the side.

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