Mouthwatering Potato Pancakes With Dill Recipes

Steps:

• Combine the grated onion and potato in a kitchen towel and wring out as much liquid as you can. Pour the mixture into a mixing bowl. Dust with the flour and mix to disperse it. Add the egg, lemon zest, chopped dill, salt and pepper and mix until well combined.
• Heat the olive oil and butter in a large nonstick saute pan over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the pan. Repeat, making 4 to 8 pancakes. Cook the pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely.
• Remove the cakes to a paper-towel-lined plate as they finish and season with salt while hot.
• (You can cover them with foil and keep in a 200 degrees F-oven to stay warm until ready to serve.)
• To serve, transfer the potato pancakes to a platter and dollop each one with the creme fraiche. Top with a sprig of dill.

Steps:

• Preheat oven to 450 degrees. Place grated onion in a fine sieve, and press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper, and egg white in a medium bowl, and stir to combine.
• Coat two baking sheets with olive-oil cooking spray. Form pancakes by dropping about 1 tablespoon mixture on tray for each and flattening into disks. Bake until golden brown on bottom, about 10 minutes, rotating trays once during cooking. Remove from oven, and turn pancakes over. Return to oven, and bake until brown on both sides, about 7 minutes more.
• Serve pancakes topped with gravlax and a dab of reduced-fat sour cream. Garnish with dill sprigs.

Steps:

• Mix half a 28-ounce bag frozen thick-cut hash browns with 2 beaten eggs, 1/2 grated onion, 1/3 cup chopped dill, 2 sliced scallions and 2 tablespoons flour; season with 1 teaspoon kosher salt and a few grinds of pepper. Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Scoop 1/3 cup mounds of the potato mixture into the skillet and gently flatten with a spatula. Cook until browned, 2 to 3 minutes per side, adjusting the heat as necessary. Sprinkle with salt. Repeat, adding more oil as needed.

Steps:

• Grate potatoes into a large bowl using the large holes on a box grater. Season with a teaspoon coarse salt and 1/4 teaspoon ground pepper and let stand 10 minutes; stir to blend in any liquid. Heat vegetable oil in a nonstick skillet over medium-high. Drop in rounded tablespoons of potatoes and flatten with a spatula. Cook until golden-brown on both sides, about 5 minutes total, then drain on paper towels. Repeat with more oil and remaining potatoes. Serve with sour cream and chives or applesauce alongside.

Steps:

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

Steps:

• Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.

Steps:

• Grate potatoes in long shreds, using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid.
• Set liquid aside until starch sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch.
• Add onion to the bowl, then stir in eggs, beer, flour, and 1 teaspoon salt; season with pepper.
• Preheat oven to 200°F. Line a baking sheet with paper towels; set aside. In a heavy skillet, heat 1/2 inch oil. Spoon 1/4 cup potato mixture per pancake into skillet. (Make a few at a time, being careful that they don't run into one another.)
• Fry pancakes, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with apple- sauce, sour cream, and caviar, if desired.

Steps:

• Heat oven to 400 degrees, pierce potatoes with a fork and place directly on rack. Bake for 1 hour or until a knife easily pierces potatoes. Meanwhile, sauté shallots in 1 tablespoon or so of coconut oil until tender. Add dill and parsley and set aside.
• Peel potatoes, cut in several pieces and put in a medium bowl; use a potato masher or ricer to break them up. Mix in egg, shallots and herbs, and season with salt and pepper to taste. Refrigerate for 2 hours or up to overnight.
• Taking about 1/2 cup of filling at a time, form 10 patties about 1/4-inch thick and 3 inches in diameter. Pour bread crumbs into a wide bowl or plate, and coat the latkes in the crumbs on both sides.
• Heat a nonstick frying pan and add a thin film of oil, about 1/8-inch deep. When hot, slide in pancakes and cook over medium heat for about 3 to 5 minutes on one side, pressing down to gently flatten. Flip latkes and cook for 3 to 5 more minutes, or until crisp and deeply golden. You can make them in advance, placing parchment paper between each layer of patties and reheating in a 350-degree oven for about 10 minutes or until heated through.

Steps:

• Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

Steps:

• Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with the skin on - you'll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.
• Heat a little oil in a frying pan and cook 2 tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1 min. Keep warm while you cook the rest.
• Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.