Ingredients
1/4 cup TAO Extra Virgin Olive Oil
2 large baking potatoes, peeled and grated
1 small sweet onion, grated
2 tablespoons all-purpose flour
2 large eggs, beaten
1 tablespoon chopped fresh dill
1 teaspoon salt
1/4 teaspoon baking powder
Directions
Preheat the oven to 200°F.
In a large mixing bowl, combine the grated baking potatoes and grated sweet onion.
Add the all-purpose flour, beaten eggs, chopped fresh dill, salt, and baking powder to the bowl. Mix well to combine.
Heat the olive oil in a large skillet over medium-high heat.
Scoop 1/4 cup of the potato mixture into the skillet for each pancake.
Flatten the pancake with a spatula and cook for 2-3 minutes on each side, until golden brown.
Transfer the cooked pancakes to a baking sheet lined with paper towels to drain off any excess oil.
Keep the cooked pancakes warm in the preheated oven while you continue to cook the remaining pancakes.
Serve the potato pancakes hot with sour cream or applesauce, if desired.