Potato pancakes are ultimate comfort food and so easy to make for your holiday celebration. Digging around in the fridge produced some parsnips that needed using so I shredded both and the parsnip brought a sweet element to the pancakes. Dill Pollen from Pollen Ranch is a really unique spice and Certified Organic. I am not a dill herb fan, but I find dill pollen to be light and aromatic and not so …. dill-y? The same dill that I love in dill pickles just turns me off in other foods but with Dill Pollen, I think I have found a secret weapon for my next tzatziki too! Use your taste to guide you in precisely how much Dill Pollen should be added to the Creme Fraiche – a little goes a long way.
Make sure your potato and parsnip shred are drained – wet does not bode well for frying and , on that note, make sure your oil is hot before plopping the pancakes into it.
You can also swap out the creme fraiche and salmon for a poached egg and some cheese or apple sauce and sausage. There are not any wrong ways to eat potato pancakes!
Happy Thanksgiving and Happy Hanukkah!
Hope this inspires you for Thanksgiving and all of your upcoming celebrations! Order your Pollen Ranch Fennel Pollen Spice blends for the holidays – they have a GREAT 30% discount on Herbes de Provence, Divine Desserts, Zensational and Dill Pollen plus free shipping!
Ingredients: (makes 8 -12 pancakes depending on size)
4 small to medium potatoes peeled and shredded
2 parsnips shredded/grated
⅔ cup of oil for frying
½ large white onion chopped finely
1 teaspoon of Dill Pollen for potato mix
1 – 2 tablespoons of Dill Pollen for Creme Fraiche mix
½ cup of Creme Fraiche
3-4 tablespoons of flour
¼ pound of Smoked Salmon for garnish
Salt and Pepper
Drain the shredded potatoes and parsnip and press or squeeze them to extract all of the moisture. Put potatoes, parsnips and onion in a large bowl. Add the egg, dill pollen and flour to the potatoes and parsnips. Season with salt and pepper. Heat oil to medium high (at least). Form pancakes and drop them into oil. Fry the pancakes in batches until a dark golden color on each side. Add more oil to pan if needed.
Mix Dill Pollen and Creme Fraiche using about 1 tablespoon of Dill Pollen to ½ cup of Creme Fraiche. You can prepare ahead of time and allow flavors to mingle. Serve pancakes with dollop of Dill Pollen and Creme Fraiche and roll of Smoked Salmon.