Description
Delight in these crispy German Potato Pancakes, a classic comfort food made with grated potatoes and onions, bound together with eggs and flour, then pan-fried to golden perfection. Perfectly crisp on the outside and tender inside, these pancakes are a versatile dish that pairs wonderfully with applesauce, sour cream, or your favorite dip. Ideal for breakfast, brunch, or a tasty side dish.
Ingredients
Scale
Potato Pancakes
- 6 medium starchy potatoes (Russets or Yukon Golds), 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 and onion: Start by peeling and rinsing six medium-sized starchy potatoes under cold water to remove excess starch.
- Grate the potatoes and onion: Using a box grater or food processor, finely shred the potatoes and one medium onion.
- Remove excess moisture: Place the grated potatoes and onion into a clean dish towel or cheesecloth and squeeze out as much liquid as possible to ensure crispy pancakes.
- Mix ingredients: In a large bowl, combine the drained potato and onion mixture with two large eggs and half a cup of flour. Season with salt and pepper according to your taste, then stir the mixture until fully incorporated.
- Heat the oil: Pour enough vegetable or canola oil to cover the bottom of a large skillet and heat over medium-high heat. Test if the oil is hot by dropping a small amount of batter into the skillet; it should sizzle immediately.
- Fry the pancakes: Spoon approximately 1/4 cup of batter into the hot skillet for each pancake. Flatten them slightly with a spatula and fry until each side is golden brown and crispy, about 4–5 minutes per side.
- Drain and serve: Once cooked, transfer the pancakes to a paper towel-lined plate to remove excess oil. Serve hot with your choice of applesauce, sour cream, or a dip.
Notes
- For extra crispiness, ensure all excess moisture is squeezed out of the grated potatoes and onion before mixing.
- You can substitute all-purpose flour with gluten-free flour if desired.
- Serve immediately for best texture as potato pancakes tend to lose crispness when cooled.
- These pancakes can be reheated in a skillet or oven to restore crispiness.
- If preferred, add a pinch of nutmeg or garlic powder to the batter for additional flavor variation.
