Savory Potato Pancakes with Herb Yogurt Sauce

These savory potato pancakes combine the traditional flavors of crispy fried potatoes with a modern twist of fresh herbs and a creamy yogurt sauce. Perfectly golden and crispy on the outside, soft on the inside, they are served with a refreshing herb yogurt sauce that elevates the dish. This recipe is vegetarian and can be easily adapted to be gluten-free by using alternative flours.

Ingredients:

• 2 large russet potatoes, peeled and grated
• 1 small onion, finely chopped
• 2 eggs, beaten
• 1/2 cup all-purpose flour (or gluten-free flour for gluten-free option)
• 1 teaspoon baking powder
• Salt and pepper to taste
• Oil for frying
• 1 cup plain yogurt
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced

Instructions:

1. In a large bowl, combine the grated potatoes, chopped onion, beaten eggs, flour, baking powder, salt, and pepper. Mix until well combined.
2. Heat a skillet over medium heat and add enough oil to cover the bottom.
3. Scoop about 1/4 cup of the potato mixture into the skillet, flattening it slightly to form a pancake. Repeat with remaining mixture, ensuring not to overcrowd the pan.
4. Cook for about 4-5 minutes on each side or until golden brown and crispy. Drain on paper towels.
5. In a separate bowl, mix the yogurt, dill, chives, lemon juice, and minced garlic to create the herb sauce.
6. Serve the potato pancakes warm, topped with the herb yogurt sauce.