Potato and Dill Pancakes with Sour Cream Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-fried potato pancakes infused with fresh dill, served alongside a cooling sour cream sauce, reflecting a popular Russian comfort food tradition. This Russian-inspired vegetarian recipe, ready in about 35 minutes, layers russet potatoes, yellow onion, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Russian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 3 medium peeled and grated russet potatoes and 1 small grated yellow onion into a clean kitchen towel. Squeeze out excess moisture thoroughly to prevent sogginess.
  2. Step 2: Transfer the grated mixture to a large bowl. Add 1/3 cup all-purpose flour, 1 large beaten egg, 3 tbsp chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper. Mix well until combined.
  3. Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium heat. Spoon 1/4 cup of the potato batter per pancake into the skillet, flattening gently with the back of the spoon.
  4. Step 4: Cook each pancake for 4-5 minutes per side until golden brown and crispy around the edges. Add more oil as needed to prevent sticking.
  5. Step 5: In a small bowl, combine 1/2 cup sour cream with 1 tsp lemon juice to make a tangy dipping sauce.
  6. Step 6: Serve the hot potato pancakes with the sour cream sauce on the side for dipping.

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