I served these at a gathering and they were gone in no time! Everyone wanted to know my secret!

1. Begin by grating the potatoes and onion. Place them in a clean kitchen towel and squeeze out as much moisture as possible.
2. In a large bowl, combine the grated potatoes and onion with the eggs, flour, and chopped dill. Season generously with salt and pepper.
3. Heat a generous amount of vegetable oil in a large skillet over medium-high heat.
4. Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes.
5. Fry the pancakes until they are golden brown and crispy on both sides, about 3-4 minutes per side.
6. Remove the pancakes from the skillet and drain on paper towels to remove excess oil.
7. Serve hot, garnished with additional fresh dill if desired.
Variations & Tips
For a cheesy twist, add 1/2 cup of grated cheddar or Parmesan cheese to the potato mixture. If you prefer a spicier kick, try adding a pinch of cayenne pepper or some finely chopped jalapeños. For a gluten-free version, substitute the all-purpose flour with almond flour or gluten-free flour blend. You can also experiment with different herbs, such as parsley or chives, to suit your taste preferences.