Potato Pancakes with Pickle Sour Cream

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Cook Time

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Mt Olive Pickles
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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
½ cup Mt. Olive Roasted Red Pepper, finely chopped
½ Cup Mt. Olive Vidalia Onion, finely chopped
½ cup Mt. Olive Diced Jalapenos

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


  1. 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.
  2. In a large mixing bowl, combine egg, baking powder, salt, and pepper.
  3. Drain potatoes, pressing excess water out with a clean dish towel. Follow the same process for onion.
  4. Combine potatoes and egg mixture, then add rice flour and stir to combine. Stir in your Mt. Olive peppers & onions of choice, if using.
  5. 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.
  6. Remove from skillet and drain on paper towels until all pancakes have been fried. Serve with pickle sour cream.
  7. To make the pickle sour cream, combine all ingredients. Top with additional sprigs of fresh dill and dill relish.

Ready in: 25