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Instructions
1. Prepare the Ingredients
- Grate the potatoes and zucchini.
- Place them in a clean kitchen towel and squeeze out excess moisture to ensure crispy pancakes.
2. Mix the Batter
- In a bowl, combine grated potatoes, zucchini, egg, flour, dill, salt, pepper, and garlic powder.
- Mix well until all ingredients are fully incorporated.
3. Cook the Pancakes
- Heat a non-stick pan over medium heat with a little olive oil.
- Spoon small portions of the mixture onto the pan, flattening them slightly.
- Cook for 3-4 minutes per side, until golden brown and crispy.
4. Serve and Enjoy
- Serve warm with Greek yogurt, sour cream, or a light cucumber sauce.
- Garnish with extra dill or a squeeze of lemon juice for freshness.
Tips for the Best Healthy Potato Pancakes
🥔 Use starchy potatoes – Russet or Yukon Gold work best for crispiness.
🌱 Don’t skip the dill – It enhances flavor and adds a fresh, herby note.
🔥 Cook on medium heat – This ensures even cooking without burning.
💦 Remove excess moisture – Squeezing out liquid is key to crispy pancakes.
Final Thoughts
These Healthy Potato and Dill Pancakes are a lighter take on a classic, offering a crispy, flavorful dish that’s both nutritious and satisfying. Whether enjoyed for breakfast, as a side dish, or even as a savory snack, this recipe is sure to become a favorite in your kitchen! 🥞✨
Would you serve these with a dip or enjoy them on their own? Let me know! 😊
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