Turkish Potato Pancakes with Garlic Yogurt Recipe
Crispy on the outside and soft inside potato pancakes with grated potatoes and herbs, served with a thick garlic yogurt sauce. In Turkey, various vegetable fritters often appear as a snack or a light dinner dish. These pancakes are similar to Polish potato pancakes, but thanks to the herbs and yogurt they have a distinctly more Mediterranean character.
These pancakes combine the comfort of classic potato pancakes with the freshness of Mediterranean herbs and a tangy garlic yogurt sauce, giving a familiar dish a Turkish twist.
Chef's tips
Make sure to squeeze out as much liquid from the potatoes as possible – this is key for getting a crisp texture. Don’t rush the frying: medium heat helps the pancakes cook through without burning on the outside. Fry a small test pancake first to check seasoning and consistency.
How to serve
Serve as a light dinner with a big salad, as part of a mezze-style spread with other small dishes, or as a snack with extra lemon wedges and fresh herbs on the side.
Ingredients
- potatoes - 700 g
- onion - 0.5 piece
- egg - 2 piece
- wheat flour - 3 tablespoon
- parsley leaves chopped - 3 tablespoon
- mint chopped - 1 tablespoon
- yogurt - 250 g
- garlic - 2 clove
- vegetable oil - 6 tablespoon
- salt
- black pepper
Preparation
- Peel the potatoes and grate them on the fine side of a grater. Peel the onion and grate it on the same grater.
- Transfer the grated potato–onion mixture to a sieve or fine colander set over a bowl and squeeze out as much liquid as possible, pressing with a spoon or your hand. Set the liquid in the bowl aside for a few minutes until the starch settles at the bottom, then gently pour off the water and add the white sediment back to the potatoes.
- Add the eggs, flour, chopped parsley and mint to the squeezed potatoes, season with salt and pepper. Mix thoroughly – the mixture should be thick but scoopable with a spoon; if needed, add a little more flour.
- Heat a thin layer of oil (about 2–3 mm) in a large frying pan over medium heat. When the oil is hot (a small piece of batter should start to sizzle right away), drop spoonfuls of the batter into the pan and gently flatten them.
- Fry the pancakes for 3–4 minutes on each side, until golden and crispy. Transfer them to a plate lined with paper towel to drain excess oil. Fry the next batches, adding more oil if necessary.
- Meanwhile, prepare the sauce: put the yogurt into a small bowl, add the garlic pressed through a garlic press, a pinch of salt and pepper, and mix well.
- Serve the hot pancakes with a dollop of garlic yogurt sauce on top or on the side.
Storage
Usmażone placki możesz przechowywać w lodówce i odgrzewać na suchej patelni lub w piekarniku, wtedy znów staną się chrupiące. Nadają się też do mrożenia – po rozmrożeniu najlepiej podpiec je kilka minut w piekarniku.
