**Savory Potato Pancake with Creamy Yogurt Sauce**
If you’re looking for a dish that strikes the perfect balance between comfort food and gourmet flair, the savory potato pancake with creamy yogurt sauce is a must-try. This delightful recipe combines the humble potato with a tangy, herbed yogurt sauce, making it an excellent choice for breakfast, brunch, or even as a light dinner. Here’s a detailed step-by-step guide to crafting this culinary masterpiece.
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### **Ingredients**
#### For the Potato Pancake:
– 4 medium-sized potatoes (preferably Russet or Yukon Gold)
– 1 small onion, finely grated
– 2 eggs
– 3 tablespoons all-purpose flour (or gluten-free flour for a GF option)
– 1 teaspoon salt
– ½ teaspoon black pepper
– ¼ teaspoon smoked paprika (optional, for added flavor)
– 2 tablespoons fresh parsley, finely chopped
– ¼ cup neutral oil (e.g., vegetable or canola oil) for frying
#### For the Creamy Yogurt Sauce:
– 1 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 small garlic clove, finely minced
– 1 tablespoon fresh dill, finely chopped (or parsley, if preferred)
– Salt and pepper to taste
– 1 tablespoon olive oil (optional, for drizzling)
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### **Step-by-Step Instructions**
#### **1. Prepare the Potatoes**
1. Peel the potatoes and grate them using a box grater or a food processor with a shredding attachment.
2. Transfer the grated potatoes to a clean kitchen towel or cheesecloth. Wrap them tightly and squeeze out as much excess liquid as possible. This step is crucial to ensure crispy pancakes.
#### **2. Mix the Pancake Batter**
1. In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, smoked paprika (if using), and parsley. Mix well until all ingredients are evenly incorporated.
2. Let the mixture sit for 5 minutes to allow the flavors to meld.
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