• Email
  • Pin It

Passover Potato Pancakes With Dill


Contributed by:

Passover Potato Pancakes With Dill


0 comments | Leave Comment

1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...


Passover Potato Pancakes With Dill


  • Prep Time : 25 min
  • Cook Time : 10 min
  • Ready Time : 35 min




  • 2 :medium russet potatoes, peeled
  • 2 :tablespoons oil
  • 2 :eggs, beaten
  • 1/4 :to 1/3 cup potato starch
  • 1/2 :teaspoon salt
  • 1/4 :teaspoon ground white pepper
  • 1 :tablespoon fresh dill, minced
  • 2 :tablespoon oil for frying



  1. Cut potatoes into large chunks and boil in water until soft.
  2. Drain and allow to cool. Once cool, mash with 2 tablespoon oil, eggs, salt, pepper and dill.
  3. Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour.
  4. Heat oil in a heavy non-stick pan over medium-high heat until shimmering.
  5. Place 1/4 cup of batter at a time into the hot oil, using the back of a spatula to press flat until each pancake is no more than 1/4 to 1/3″ thick.
  6. Cook until golden-brown on each side (2-3 minutes per side), flipping once.
  7. Place on a plate lined with paper towel to absorb excess oil.
  8. Serve while hot.


Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in