Zapisz Crispy potato pancakes infused with fresh dill and chopped pickles are layered with sour cream and even more pickle flavor for a playful twist on classic latkes. Each bite balances tangy, creamy, and herby notes, making these Dill Pickle PlackiStacks a standout at any table.
I first made these for a weekend brunch to surprise my family. The pickles and dill brightened up the crispy potato base, and everyone loved the quirky and satisfying flavors layered with cool sour cream.
Ingredients
- Russet potatoes: 900 g (2 lbs), peeled and grated
- Yellow onion: 1 small, grated
- Dill pickles: 2, finely chopped
- Fresh dill: 2 tbsp, chopped
- Eggs: 2 large
- All-purpose flour: 4 tbsp
- Baking powder: 1 tsp
- Salt: 1 tsp
- Ground black pepper: 1/2 tsp
- Vegetable oil: 120 ml (1/2 cup)
- Sour cream: 200 g (7 oz)
- Extra chopped dill pickles and dill: For garnish
Instructions
- Prepare potatoes:
- Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- Mix vegetables:
- In a large bowl, combine potatoes, grated onion, chopped pickles, and chopped dill.
- Make batter:
- In a separate bowl, whisk together eggs, flour, baking powder, salt, and pepper.
- Combine and stir:
- Add egg mixture to potato mixture and stir until thoroughly combined.
- Heat oil:
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry latkes:
- Scoop about 2 heaping tablespoons of batter per latke into hot oil, flatten gently with spatula. Fry 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
- Repeat and assemble:
- Repeat with remaining batter, adding oil as needed. Layer 2–3 latkes with sour cream and extra chopped pickles and dill between each layer.
- Serve:
- Serve warm, garnished with additional dill and pickles if desired.
Zapisz Whenever I make these stacks, my kids get excited to help with assembly and choose their favorite layers. They always ask for extra sour cream and even sneak bits of pickle on top for extra zing.
Required Tools
Large mixing bowls, a grater, kitchen towel, skillet or frying pan, spatula, and paper towels are all you'll need.
Allergen Information
This recipe contains eggs, gluten, and dairy. For gluten-free, use your favorite blend. For dairy-free, swap in plant-based sour cream.
Nutritional Information
Each serving of PlackiStacks contains about 410 calories, 24 g total fat, 41 g carbohydrates, and 8 g protein.
Zapisz Stack these pancakes high and enjoy every juicy, crispy, and creamy layer. They make any gathering more fun and flavorful.
Najczęściej zadawane pytania dotyczące przepisów
- → How do I make latkes crispy?
Squeeze excess moisture from grated potatoes and fry in hot oil until golden brown.
- → Can I substitute sour cream?
Yes, Greek yogurt or plant-based alternatives work well for a lighter or dairy-free option.
- → Are these stacks vegetarian?
Yes, the ingredients are vegetarian-friendly. Pair with fish options if desired for extra protein.
- → What type of potatoes is best?
Russet potatoes are ideal due to their starchiness, ensuring a crisp texture outside and tender inside.
- → Can I make these gluten-free?
Swap all-purpose flour for your favorite gluten-free flour blend to enjoy the same crispy results.