These crispy potato pancakes are comforting, aromatic, and versatile. They feature grated potatoes bound with eggs and seasoned with spring onions, cumin, black pepper, and turmeric for added warmth and anti-inflammatory goodness. Unlike traditional latkes, these are gently pan-fried in olive oil for a lighter approach, making them suitable for everyday wellness-focused meals.
Paired with a refreshing herbed yogurt dip laced with mint and lemon, these pancakes work equally well as breakfast, a hearty snack, or a flavorful side to a broader South Asian-inspired spread. Their satisfying crunch on the outside and tender bite on the inside make them irresistible, while the spices elevate their nutritional profile and digestive friendliness.
🍳 INGREDIENTS:
Pancakes:
- 4 medium potatoes, peeled and grated
- 2 eggs
- ½ cup finely chopped spring onions (green parts included)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground cumin
- ¼ tsp turmeric powder
- 1 tbsp chickpea flour or oat flour (optional for binding)
- Olive oil or avocado oil for frying
Herbed Yogurt Dip:
- ¾ cup plain Greek yogurt
- 2 tbsp finely chopped mint or coriander
- Zest and juice of ½ lemon
- ¼ tsp salt
- Optional: pinch of roasted cumin powder or smoked paprika
👨🍳 INSTRUCTIONS:
Step 1: Prep the Potatoes
- Grate potatoes using a coarse grater. Place them into a clean tea towel and squeeze out excess moisture thoroughly.
- Transfer the grated potatoes to a mixing bowl and fluff lightly.
Step 2: Mix the Batter
- Add chopped spring onions, eggs, salt, pepper, cumin, turmeric, and chickpea flour (if using).
- Mix until well combined — the mixture should be moist but hold together when pressed.
Step 3: Cook the Pancakes
- Heat a nonstick skillet or cast iron pan over medium heat. Add a thin layer of oil.
- Scoop heaped tablespoons of the potato mixture into the pan. Flatten gently with a spatula into ½ inch-thick discs.
- Fry 3–4 minutes per side until golden brown and crispy. Don’t crowd the pan — work in batches.
- Transfer cooked pancakes to a paper towel–lined plate to drain excess oil.
Step 4: Prepare the Herbed Yogurt Dip
- While the pancakes cook, whisk together yogurt, mint, lemon juice/zest, salt, and any optional spices.
- Chill for 10 minutes to allow flavors to meld.
🧬 FUNCTIONAL & FLAVOR NOTES:
- Potatoes: Rich in potassium and resistant starch — great for digestion and satiety.
- Spring onions: Add prebiotic fiber and a fresh bite.
- Cumin & turmeric: Enhance anti-inflammatory and digestive benefits.
- Greek yogurt: Delivers gut-friendly probiotics and protein.
- Olive oil frying: Keeps fat quality high and inflammatory impact low.
🌸 Serving Suggestions:
- Serve hot with herbed yogurt dip and lemon wedges.
- Garnish with microgreens or additional spring onion.
- Accompany with masala chai or cucumber-mint cooler for a complete desi snack experience.