Name: Passover Potato Pancakes With Dill
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 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

Passover Potato Pancakes With Dill

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

Passover Potato Pancakes With Dill

Prep Time 25

Cook Time 10

Total Time 35

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Servings

Ingredients

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

Instructions

Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool.
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.
Heat oil in a heavy non-stick pan over medium-high heat until shimmering.
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.
Place on a paper towel lined plate to absorb excess oil. Serve while hot.