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Non-traditional but delicious

Preparation time:
Cooking time:

Difficulty: Medium - experience needed


½ onion, grated
4 large (about 3 pounds) potatoes
3 eggs
½ cup flour
1 clove garlic
1 tsp. salt
¼ tsp. pepper
¼ tsp. dill
oil for frying


Peel and grate potatoes. Mix with remaining ingredients. Heat half an inch of good-quality oil (but not pure EVOO) in a large frying pan over medium-high heat. When oil starts to shimmer, spoon potato mixture into pan in cakes about three inches in diameter. After a minute, turn heat down slightly. Cook until pancakes are brown around the edges and dry on top. Turn over and cook on other side until brown. DO NOT COOK OVER HIGH HEAT, OR THE OUTSIDES WILL BE BURNED AND THE INSIDES WILL BE RAW! Monitor the heat -- it will go down when you add a batch of cold potato, so it's a good idea to bring the heat up a little when you start a new batch, and then lower it a little if the potatoes are browning too fast. Repeat, adding more oil as necessary.


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