An authentic European recipe for potato pancakes straight from Grandma!

ANNARK

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper. Knead just until mixture holds together.

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  • Heat the remaining 1/4 cup olive oil in a skillet over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.

Nutrition Facts

362 calories; protein 6.7g 13% DV; carbohydrates 57.5g 19% DV; fat 12.2g 19% DV; cholesterolmg; sodium 856.4mg 34% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2007
I noticed that there are complaints about these being tasteless. I used 1 tsp. of salt and omitted one cup of the breadcrumbs and the olive oil called for with the potatoes. I also used Yukon gold potatoes leaving the skins on. Otherwise I made the recipe as is. The flavor and texture was great! I used a large icecream scoop to measure with. Potato pancakes tend to fall apart right at first if you don't use eggs so I just press them down and scoot the stray pieces into place. I cover the skillet for the first four minutes. The steam helps the potatoes cook and hold together when you go to flip the patties over. I will make them again! Read More
(65)

Most helpful critical review

Rating: 3 stars
06/03/2010
This was a fine recipe Authentic is not the right words though. There would be no fresh dill at the particular season these tasty taters were most frequently enjoyed which is winter not spring and summer as much. not to mention the oils and such but it was alright. Dill's flavour can hardly hold up because it is not a hardy herb meant for the extended high heats for frying. use herbs from a woody stalk if you want more flavour. Oregano marzipan etc. I prefer to salt my potato cakes after frying but that's just me. anways that's all for now sorry if this offends anyone. Read More
(14)
37 Ratings
  • 5 star values: 13
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
12/09/2007
I noticed that there are complaints about these being tasteless. I used 1 tsp. of salt and omitted one cup of the breadcrumbs and the olive oil called for with the potatoes. I also used Yukon gold potatoes leaving the skins on. Otherwise I made the recipe as is. The flavor and texture was great! I used a large icecream scoop to measure with. Potato pancakes tend to fall apart right at first if you don't use eggs so I just press them down and scoot the stray pieces into place. I cover the skillet for the first four minutes. The steam helps the potatoes cook and hold together when you go to flip the patties over. I will make them again! Read More
(65)
Rating: 5 stars
01/31/2007
I made this recipe tonight. I was easy and SO good. I did make some additions. First I made the recipe without omitting anything. Then I added 2 eggs & 1/3 C. Sour cream. They were exactly like the restaurant here the Old European. Mmmm! Hubby loved them. Kids did too. Read More
(50)
Rating: 5 stars
10/25/2008
I love these they are my family's favourite breakfast. I decided to bake them this time on a cookie sheet with one of those plastic non-stick things on the cookie sheet so there's no sticking. I spread the potato mix over it without any spaces and made it flat. Then baked it at 350 for 40 mins. You lose some of the fried flavour but it seems healthier to me. I used a pizza cutter to split them into wafer sized pieces. This way if much less work than frying and actually takes about the same amount of time because you can only fry about 2 or 3 at a time and each of those takes about 5-6 mins and smokes up the room pretty good. I will probably still bake and fry depending on what I want. I have never added the bread crumbs and use some eggs in it. The recipe is very versatile and you can mix up the amount of ingredients all over the place and it will still taste great. Read More
(41)
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Rating: 5 stars
11/07/2006
Yum Yum. I used red potatoes with the skin left on and omitted the lemon juice and flour. I will definately make these again. Read More
(16)
Rating: 3 stars
06/03/2010
This was a fine recipe Authentic is not the right words though. There would be no fresh dill at the particular season these tasty taters were most frequently enjoyed which is winter not spring and summer as much. not to mention the oils and such but it was alright. Dill's flavour can hardly hold up because it is not a hardy herb meant for the extended high heats for frying. use herbs from a woody stalk if you want more flavour. Oregano marzipan etc. I prefer to salt my potato cakes after frying but that's just me. anways that's all for now sorry if this offends anyone. Read More
(14)
Rating: 4 stars
07/25/2006
The recipe was easy to follow however it took forever to grate all those potatos! The mixture didn't tend to stick together very well so had to add more flour. They fried up nicely as long as the patties weren't too thick. Flavour was okay. Very watery mixture at bottom of bowl so ended up throwing out approx. one potato's worth. Probably would make these again. Read More
(12)
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Rating: 4 stars
07/06/2005
These were very good. Didn't have as much flavor as I would have liked but still tasty. I will definately make again with more spices next time. Thanks for the post. Read More
(10)
Rating: 4 stars
12/16/2004
make them as a side dish family ate all of these before eating pork chops. Next time no pork chops Read More
(10)
Rating: 4 stars
10/19/2006
This was a really good recipe. I found that it didn't stick together very well but that might have been because I used baby potatoes and had to guess at all the amounts. I also forgot the flour!:P Next time I make these I'm going to add less onion and I might mash the potatoes before I mix in other stuff. Overall they were excellent! Very tangy didn't taste like bland potatoes which are good only up to a point. Very filling and I will recommend this recipe. Read More
(9)