Potato Fritters


  • 4 medium Yukon Gold potatoes
  • 1 egg
  • 3 tablespoons all-purpose flour
  • 2 green onions, chopped
  • 2 fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil for frying
  • 3 tablespoons sour cream for serving


Peel and wash the potatoes. Grate using a large grater or food processor.
Place the grated potatoes in a bowl, pour cold water and let them soak for 10-15 minutes. Drain well using a fine-mesh colander.
Place the potatoes on a clean tea towel or cheesecloth and squeeze out any remaining liquid.
In a large bowl, combine the shredded potatoes, eggs, flour, chopped onion, dill, salt, garlic powder, paprika, and black pepper. Mix well with a fork.
Heat oil in a frying pan. Scoop the potato mixture with a spoon and add to the hot skillet. Flatten the dough with a spoon to make it thinner.
Fry for 4 minutes over medium heat, then flip the donuts and fry for another 4 minutes. Cover the pot and simmer over low heat for 1 minute until the potatoes are cooked through.
Remove the donuts from the pan and serve warm with sour cream or your favorite dip.
Nutrition Facts (per serving):

Calories: 166 kcal
Total time: 30 minutes
Servings: 2
Serve these golden brown potato pancakes as a delicious side dish or as a filling. Enjoy anytime as a satisfying snack.


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