These pickle juice potato pancakes are a unique twist on the classic dish. The tangy pickle juice adds a burst of flavor to the crispy potato pancakes, making them a crowd-pleasing favorite at any meal. Serve them for breakfast with eggs and bacon, or as a side dish for dinner.
Ingredients
- 2 large russet potatoes, grated
- 1/4 cup pickle juice
- 1/2 cup flour
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
Directions
- In a large bowl, mix together the grated potatoes, pickle juice, flour, egg, salt, and black pepper until well combined.
- Heat the vegetable oil in a skillet over medium heat.
- Scoop spoonfuls of the potato mixture into the skillet, flattening them with a spatula to form pancakes.
- Cook for about 4-5 minutes on each side, until golden brown and crispy.
- Serve hot with sour cream or applesauce, if desired.
