Potato Pancakes with Pickle Juice

Potato Pancakes with Pickle Juice
  • 3 pounds red potatoes, grated
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 egg (optional)
  • 1/3 cup vegetable oil
  • 1 cup dill pickle juice, or to taste


  1. Mix potatoes, flour, and salt together in a bowl; add egg and mix well.
  2. Heat oil in a large skillet over medium-high heat for 2 minutes. Spoon batter into skillet, spreading to form two to three 6- to 8-inch pancakes. Reduce heat to medium and fry until golden and crisp, about 3 minutes per side.
  3. Serve pancakes alongside pickle juice.

04/28/2018
Potato Pancakes with Pickle Juice, recipe PT15M PT1H 5 455 calories

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