Crispy Potato Pancakes with Garlic Yogurt, + Tuna
These potato pancakes are SO GOOD! Serve them with the garlic yogurt and tuna for a meal, or just make the potato pancakes on their own, and serve however you like.
Ingredients
- 1 lb Potatoes
- 1/2 c Finely Chopped Onion
- 1 large Egg, lightly beaten
- 3 tbsp All Purpose Flour
- 1/2 tsp Salt
- 1/2 – 3/4 c Olive Oil
- 16 oz Plain Yogurt
- 2 cloves Garlic, peeled and minced
- Salt, to taste
- 2 160 gr Cans Tuna
Instructions
- Preheat oven to 250°F. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander, pushing any liquid out. Transfer potatoes to a large mixing bowl and add the onion, egg, flour, + salt. Mix well.
- Heat 1/4 c. oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 potato pancakes, spoon 2 tbsp. potato mixture per pancake into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn pancakes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep pancakes warm in a shallow baking pan in oven.
- For the garlic yogurt, combine the yogurt, garlic, + salt in a medium mixing bowl, and stir until combined. Place a couple potato pancakes onto each plate, spoon some garlic yogurt on top, then sprinkle with the tuna. Add anything else (chillies, red onion, herbs) if you have them!
Notes
You’ll probably have extra garlic yogurt leftover; that’s ok. Keep it in an airtight container in the fridge for up to a few days, and spoon it over meat, fish, or spread it in sandwiches…