Healthy Potato and Dill Pancakes

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## **Instructions**

### **1. Prepare the Ingredients**
– Grate the potatoes and zucchini.
– Place them in a clean kitchen towel and squeeze out excess moisture to ensure crispy pancakes.

### **2. Mix the Batter**
– In a bowl, combine grated potatoes, zucchini, egg, flour, dill, salt, pepper, and garlic powder.
– Mix well until all ingredients are fully incorporated.

### **3. Cook the Pancakes**
– Heat a non-stick pan over medium heat with a little olive oil.
– Spoon small portions of the mixture onto the pan, flattening them slightly.
– Cook for 3-4 minutes per side, until golden brown and crispy.

### **4. Serve and Enjoy**
– Serve warm with Greek yogurt, sour cream, or a light cucumber sauce.
– Garnish with extra dill or a squeeze of lemon juice for freshness.

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## **Tips for the Best Healthy Potato Pancakes**
🥔 **Use starchy potatoes** – Russet or Yukon Gold work best for crispiness.
🌱 **Don’t skip the dill** – It enhances flavor and adds a fresh, herby note.
🔥 **Cook on medium heat** – This ensures even cooking without burning.
💦 **Remove excess moisture** – Squeezing out liquid is key to crispy pancakes.

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## **Final Thoughts**
These *Healthy Potato and Dill Pancakes* are a lighter take on a classic, offering a crispy, flavorful dish that’s both nutritious and satisfying. Whether enjoyed for breakfast, as a side dish, or even as a savory snack, this recipe is sure to become a favorite in your kitchen! 🥞✨

Would you serve these with a dip or enjoy them on their own? Let me know! 😊