Description
Deliciously crispy German Potato Pancakes made from grated russet potatoes and onions, seasoned with salt and pepper, and fried to golden perfection. Perfect as a savory side dish or a comforting snack, these pancakes come together quickly and are best served hot with your favorite toppings like applesauce or sour cream.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes, peeled
- 1 medium yellow onion
- 1 teaspoon salt
- ¼ teaspoon black pepper (optional)
- ¼ cup all-purpose flour
- 1 large egg
- Vegetable oil, for frying (about ½ cup)
Instructions
- Wash and Peel the Potatoes: Thoroughly wash and peel the russet potatoes to prepare them for grating.
- Grate the Potatoes: Using the large grating side of a box grater, grate the peeled potatoes into a large mixing bowl.
- Grate the Onion: Grate the yellow onion into the same bowl with the potatoes to blend flavors.
- Drain Excess Liquid: Carefully drain off the liquid that accumulates from the grated mixture to help ensure the pancakes will be crispy when fried.
- Mix the Ingredients: Add salt, black pepper if using, all-purpose flour, and the large egg to the potato-onion mixture.
- Combine: Use your hands to thoroughly mix all ingredients together, forming a thick batter ready for frying.
- Heat the Oil: Heat vegetable oil in a large skillet over medium heat until shimmering.
- Form the Pancakes: Scoop about 2 tablespoons of batter and shape it into a pancake, gently flattening it with the back of a spoon.
- Fry the Pancakes: Cook the pancakes for 3-4 minutes on each side, or until they turn golden brown and crispy.
- Drain Excess Oil: Remove the cooked pancakes from the skillet and place them on a paper towel-lined plate to absorb excess oil.
- Serve Immediately: Serve the potato pancakes hot and crispy with your favorite toppings such as applesauce or sour cream for a traditional German touch.
Notes
- For extra crispiness, ensure you remove as much liquid as possible before mixing in the flour and egg.
- You can substitute the all-purpose flour with gluten-free flour for a gluten-free version.
- Serve with applesauce, sour cream, or chives for added flavor.
- Leftovers can be reheated in a skillet or oven to retain crispiness.
- This recipe yields about 8 medium-sized pancakes.
