Description
Crispy German Potato Pancakes are a classic comfort food made from shredded potatoes and onions, bound with eggs and flour, then fried to golden perfection. These pancakes are delightfully crispy on the outside while tender inside, perfect for serving with applesauce or sour cream. This recipe delivers authentic texture and flavor that you’ll crave again and again.
Ingredients
Scale
Potato Pancakes
- 6 medium starchy potatoes (Russets or Yukon Gold), peeled and rinsed
- 1 medium onion, grated finely
- 2 large eggs
- 0.5 cups all-purpose flour
- Salt, to taste
- Black pepper, to taste
- Vegetable or canola oil, enough for frying
Instructions
- Prepare the potatoes: Peel and rinse about six medium-sized starchy potatoes under cold water to remove excess starch and dirt.
- Grate potatoes and onions: Using a box grater or food processor, finely shred the potatoes along with one medium onion for flavor and moisture.
- Drain the mixture: Place the grated potatoes and onion into a clean dish towel or cheesecloth, then squeeze out as much excess moisture as possible to ensure crispiness.
- Make the batter: In a large bowl, combine the drained potato-onion mixture with two eggs and half a cup of flour. Season generously with salt and black pepper, then stir until fully incorporated into a thick batter.
- Heat the oil: Pour vegetable or canola oil into a large skillet over medium-high heat. Test if the oil is ready by dropping a small amount of batter into it—it should sizzle immediately.
- Cook the pancakes: Spoon approximately 1/4 cup of batter into the hot skillet for each pancake. Flatten them slightly with the back of the spoon. Fry each side for about 4-5 minutes or until golden brown and crispy.
- Serve and enjoy: Remove the pancakes from the skillet and drain on paper towels if desired. Serve hot with applesauce, sour cream, or your favorite dipping sauce for a delicious meal or snack.
Notes
- Be sure to squeeze out excess water from the grated potatoes to avoid soggy pancakes.
- Use starchy potatoes like Russets or Yukon Golds for best texture and crispiness.
- Adjust seasoning to your taste before frying.
- Fry pancakes in batches without overcrowding the skillet to ensure even cooking.
- Serve immediately for optimal crispiness, as they tend to soften when cooled.
