Recipe for: Mini potato pancakes with sour cream and fresh dill - photo 1
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Recipe for: Mini potato pancakes with sour cream and fresh dill

Snacks May Day 60 min Easy 0 views ~6.90 PLN * - (0)
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Description

Mini potato pancakes are a light, seasonal Polish snack perfect for summer. The dish is made from finely grated young potatoes, gently bound with an egg and a small amount of flour, and fried until golden brown. The pancakes are crispy on the outside and soft on the inside; they are served with sour cream and fresh dill, creating a pleasant contrast of richness and freshness. It is a simple, quick, and versatile dish — great for a picnic, summer party, or outdoor dinner. It can be served as an appetizer, a side dish to meat, or a main vegetarian dish; it can easily be enhanced with additions like smoked bacon or chives. They look aesthetically pleasing stacked, decorated with slices of fresh dill and a bit of cream.

Ingredients Used

Ingredients (11)

Servings:
4
  • Potatoes 5.3 pcs (~800 g)
  • Chicken egg 2 pcs (~120 g)
  • Wheat flour 80 g
  • Onion 1 pcs (~150 g)
  • Rapeseed oil 60 g
  • Sour cream 150 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • Dill 1.5 bunch (~30 g)
  • ✨ Optional
  • Chives 0.3 bunch (~30 g)
  • Smoked bacon 100 g
💰 Estimated dish cost: ~6.90 PLN (1.73 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the potatoes under running water with a brush, do not peel them if the skin is thin — young potatoes have delicate skin. Peel the onion and cut it in half. Prepare a grater with large holes, a large bowl, a colander, a clean kitchen towel or cheesecloth, and a bowl of water.

Ingredients: Onion
Use a large grater for vegetables or a food processor with a coarse grating disc. The best bowl is one that can hold the grated mass and make it easier to squeeze out. A common mistake: peeling all young potatoes – the delicate skin adds flavor and texture.

Preparation of the filling

2

Grate the potatoes on a coarse grater without cutting off the ends. Grate the onion on the same side of the grater as the potatoes, so the onion combines with the potatoes. Place the grated mixture in a colander set over a bowl and let it sit for 5 minutes to release its juice.

Ingredients: Onion
If you're doing this by hand, hold the grater steady and move the potato in one direction. Be careful with your fingers when grating the onion. Using a food processor will speed up the process significantly.
3

After 5 minutes, gather the grated mixture into a clean cloth or cheesecloth. Squeeze the cloth over a bowl and press out as much liquid as possible (squeeze firmly with your hands). Leave the released liquid in the bowl — the starch that settles in it can be added back to the mixture (this will increase the consistency of the pancakes).

Use a clean kitchen towel or two layers of cheesecloth. Important: squeeze firmly — if the mixture is too wet, the pancakes won't fry crispy. A common mistake: squeezing too gently, resulting in a watery mixture.
4

Transfer the drained potato mixture to a large bowl. Add the starch that settled in the bowl with the drippings (if any), the beaten egg, flour, and salt and pepper. Mix vigorously with a wooden spoon or spatula until you achieve a uniform mixture — the mixture should be thick but not dry; if it is too thick, add 1-2 tablespoons of cold water.

Ingredients: Wheat flour, Salt, Black pepper
Use a wooden spoon or a wide spatula. Stir only until the ingredients are combined — overmixing will make the pancakes chewy. The batter is ready when it holds its shape on the spoon and doesn't immediately run off.

Frying

5

Heat a pan with a diameter of about 24-26 cm over medium heat. Pour in the rapeseed oil to cover the bottom with a thin layer (about 1-2 mm). Check the temperature of the oil: drop a little of the batter — if it starts to sizzle immediately and the edges of the batter quickly set, the oil is ready.

Ingredients: Rapeseed oil
The best is a wide non-stick pan. Do not heat it too much, as the pancakes will burn quickly and remain raw inside. A typical mistake: oil that is too cold — the pancakes absorb too much fat.
6

Spoon small portions of the mixture (about 1 tablespoon of the mixture for each mini pancake) onto a heated skillet. Flatten each pancake with a spoon to about 1 cm thick. Fry for 2–3 minutes on one side, until the edges set and the bottom is golden, then flip and fry for another 2 minutes. The pancakes should be golden and crispy.

Ingredients: Rapeseed oil
Use a tablespoon for scooping and a silicone spatula for flipping. Do not overcrowd the pan — fry in batches, leaving space between the pancakes. If the pancakes darken quickly, reduce the heat.

Draining

7

After frying, place the pancakes on a plate lined with paper towels to absorb excess fat. Continue frying the remaining batter in the same way.

Use two plates — one for the freshly fried pancakes, the other with paper towels for draining. If you want to maintain crispness before serving, set the oven to 90°C and keep the pancakes on a rack there.

Preparation of toppings

8

Chop the dill finely (set aside a few larger sprigs for decoration). In a bowl, mix the sour cream with a pinch of salt and freshly ground pepper, add most of the chopped dill — leave some on top for decoration.

Ingredients: Dill, sour cream, Black pepper, Salt, Chives, smoked bacon
Use a sharp knife for the dill and a cutting board. If you are adding chives or smoked bacon (optional), fry the bacon beforehand for 3-5 minutes in a dry pan until crispy and drain on paper.

Serving

9

Stack the mini pancakes in piles of 3–4 on plates. On each pile, add a teaspoon of sour cream with dill and sprinkle with finely chopped dill. If you are using chives or bacon, sprinkle on top as desired.

Ingredients: sour cream, Dill, Chives, smoked bacon
Serve the pancakes hot or slightly warm. Use a flat plate for serving, and for a decorative touch — a sprig of dill and freshly ground pepper. Additionally, you can add smoked bacon to enhance the flavor.

Cleaning and storage

10

Clean the pan of any grease with a paper towel and wash it. Store the remaining pancakes in the refrigerator in an airtight container for up to 24 hours; before serving, reheat in the pan or in the oven at 160°C for 6–8 minutes to regain crispness.

Do not store the pancakes on paper — use a flat container with a lid. Heating in the microwave will make the pancakes soft and rubbery.

Fun Fact

💡

Potato pancakes have a long tradition in Poland - they were originally made from stored potatoes, and the version with young potatoes is a summer variant, valued for its milder taste and shorter preparation time.

Best for

piknik letnie przyjęcie przekąska na imprezę

Tips

🍽️ Serving

Serve the mini pancakes immediately after frying, with a teaspoon of sour cream and fresh dill. For a richer version, add sautéed smoked bacon or smoked salmon. The pancakes also pair well with thick natural yogurt or herb cottage cheese.

🥡 Storage

Store in the refrigerator for up to 24 hours in an airtight container. To refresh the crispness, heat the pancakes in a dry skillet over medium heat for 2–3 minutes on each side or in an oven preheated to 160°C for 6–8 minutes.

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