Crispy Scallion Potato Pancakes
Servings: 5 small potato pancakes
Ingredients
- 4 small/medium sized yellow potatoes peeled and grated (about 3 1/2 cups grated potato)
- 2 scallions chopped
- 3 sprigs dill weed chopped (about 1/4 cup)
- 1/4 cup flour use other starch like tapioca, corn, or potato to keep GF
- 1/2 tsp salt to taste
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- oil for frying approx 1/4 cup in total
- Optional garnish: vegan sour cream scallions, chives
Instructions
- Squeeze the grated potato to strain out the liquid. The drier the potato, the crispier the end result.
- Add flour bit by bit, scallions, dill weed, and spices and mix together. The mixture should be able to clump together, if too wet, add more flour, if too dry, don't add the full 1/4 cup.
- Preheat a non-stick skillet/pan over medium heat and add the vegetable oil. Arrange clumps of the potato mixture to the pan (be careful of the oil splatter) and cook until the bottom edges brown. I did two mini pancakes at a time. Flip and cook until both sides are brown and crispy.
- Remove from the pan and let rest/drain on a paper towel.
- Serve with a dollop of vegan sour cream and top with more scallions or chives.