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Crispy Irish Potato Pancakes Recipe with Creamy Sour Cream Dip

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A nostalgic and comforting recipe for crispy Irish potato pancakes paired with a creamy sour cream dip, perfect for cozy mornings or any occasion.

Ingredients

Scale
  • 4 medium Russet potatoes, peeled and grated
  • 1 small yellow onion, finely grated
  • 2 large eggs, beaten
  • 1/4 cup all-purpose flour (can swap for gluten-free flour if needed)
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup vegetable oil for frying (canola or sunflower oil recommended)
  • 1/2 cup chilled sour cream
  • 1 tablespoon fresh chives or parsley, finely chopped (optional)

Instructions

  1. Grate the peeled potatoes and onion finely using a box grater or food processor (about 5-7 minutes).
  2. Transfer the grated potatoes and onion to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (expect about 1/2 cup of water).
  3. In a large mixing bowl, combine the grated potatoes and onion with beaten eggs, flour, salt, and pepper. Stir until evenly incorporated. If too wet, add more flour 1 tablespoon at a time.
  4. Heat vegetable oil in a large non-stick or cast iron skillet over medium-high heat until shimmering but not smoking (about 2 minutes).
  5. Using a 1/4 cup measuring cup, scoop batter into the hot oil, flattening each mound gently to about 1/2 inch thickness.
  6. Cook pancakes for 3-4 minutes per side until golden brown and crisp. Flip carefully to avoid breaking. Cook in batches to avoid overcrowding, adding more oil if needed.
  7. Transfer cooked pancakes to a plate lined with paper towels to drain excess oil and keep warm in a low oven (about 200°F) while finishing the rest.
  8. In a small bowl, mix chilled sour cream with chopped chives or parsley and a pinch of salt. Refrigerate until serving.
  9. Serve warm potato pancakes stacked on a platter with a generous dollop of sour cream and a sprinkle of fresh herbs.

Notes

Squeeze out as much moisture as possible from the grated potatoes to ensure crispiness. Use a cast iron skillet for best crust. Let the batter rest for 10 minutes before frying to improve texture. Reheat pancakes in a skillet to restore crispness; avoid microwaving.

Nutrition

Keywords: potato pancakes, Irish recipe, crispy potato pancakes, sour cream dip, comfort food, brunch recipe, St. Patrick's Day

Find it online: https://tempotaste.com/crispy-irish-potato-pancakes-recipe-with-creamy-sour-cream-dip/