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Passover Potato Pancakes With Dill

passover potato pancakes with dill

Passover potato pancakes with dill that are a treat all year round.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


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


1. Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool.

2. Once cool, mash with 2 tablespoons oil, eggs, salt, pepper and dill. Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour.

3. Heat oil in a heavy non-stick pan over medium-high heat until shimmering.

4. 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.  Cook until golden-brown on each side (2-3 minutes per side), flipping once.

5. Place on a paper towel lined plate to absorb excess oil.
Serve while hot.

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