Crispy Potato Pancakes with Vegetables and Herb Dip

Grate the potatoes and carrot on the coarse side of the grater. Grate the onion on the fine side so it releases its juice and aroma.

Place the grated potatoes and vegetables in the center of a clean kitchen towel. Wrap the towel and squeeze it firmly over the sink. Important: Removing as much liquid as possible is key to keeping the pancakes crispy and not soggy.

Beat the eggs in a large bowl. Add the squeezed potatoes, carrot, onion, flour, parsley, salt and pepper. Mix everything thoroughly with a fork to get an even mixture.

Heat olive oil in a pan over medium-high heat. Spoon the mixture into the pan using a large spoon (about 2 tablespoons per pancake).

Slightly flatten each mound with a spoon to form a pancake about 1 cm thick.

Cook for 4–5 minutes on the first side, until the edge is golden brown and crispy. Carefully flip the pancake and cook for another 4 minutes on the other side.

Meanwhile, in a small bowl, mix the Greek yogurt, lemon juice and garlic for a refreshing dip.

Place the cooked pancakes on a paper towel to absorb excess fat, and serve them hot with the prepared dip.