- 3 pounds red potatoes, grated
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 egg (optional)
- 1/3 cup vegetable oil
- 1 cup dill pickle juice, or to taste
- Mix potatoes, flour, and salt together in a bowl; add egg and mix well.
- Heat oil in a large skillet over medium-high heat for 2 minutes. Spoon batter into skillet, spreading to form two to three 6- to 8-inch pancakes. Reduce heat to medium and fry until golden and crisp, about 3 minutes per side.
- Serve pancakes alongside pickle juice.