Ingredients
--FOR THE POTATO PANCAKES:--
6 russet potatoes
3 eggs
1 white onion
¾ cup Rice Flour
¾ tbsp Baking powder
2 oz canola oil
Salt and fresh ground black pepper
--OPTIONAL:--
½ cup Mt. Olive Roasted Red Pepper, finely chopped
½ Cup Mt. Olive Vidalia Onion, finely chopped
½ cup Mt. Olive Diced Jalapenos
--FOR THE PICKLE SOUR CREAM--
½ cup sour cream
2 Tbsp Mt. Olive Pickle Juicers 100% Kosher Dill Pickle Juice
2 Tbsp Mt. Olive Deli Style Dill Relish
2 Tbsp fresh dill, chopped
Instructions
- Peel potatoes, then grate using large side of box grater. Soak shredded potatoes in cold water. Grate white onion on large side of box grater and set aside.
- In a large mixing bowl, combine egg, baking powder, salt, and pepper.
- Drain potatoes, pressing excess water out with a clean dish towel. Follow the same process for onion.
- Combine potatoes and egg mixture, then add rice flour and stir to combine. Stir in your Mt. Olive peppers & onions of choice, if using.
- In a heavy cast iron skillet, heat oil over medium high heat. When oil shimmers add 3 oz of mixture in pan, spread out into a 3 inch circle. Brown for 3 to 5 minutes on each side, carefully flipping once in between.
- Remove from skillet and drain on paper towels until all pancakes have been fried. Serve with pickle sour cream.
- To make the pickle sour cream, combine all ingredients. Top with additional sprigs of fresh dill and dill relish.
Ready in: 25
Course: