Description
German Potato Pancakes are crispy on the outside and fluffy on the inside, made with grated starchy potatoes and onion. These golden-brown pancakes are a comforting dish that can be enjoyed for breakfast, lunch, or dinner. They pair wonderfully with sour cream or applesauce, bringing nostalgic warmth to any meal.
Ingredients
Scale
Potato Pancakes
- 4 medium starchy potatoes (like Russets)
- 1 medium yellow onion
- 2 large eggs
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 1/4 cup vegetable oil (for frying)
Instructions
- Prepare the vegetables: Peel the potatoes and onion, then grate them finely using a box grater or food processor to create a uniform texture for the pancakes.
- Remove excess moisture: Place the grated potato and onion mixture into a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step is essential to ensure the pancakes become crispy.
- Mix the batter: Transfer the drained mixture to a bowl and combine with the beaten eggs, all-purpose flour, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and form a batter that holds together.
- Heat the oil: Pour vegetable oil into a skillet and heat it over medium-high heat until the surface shimmers, indicating it is hot enough for frying.
- Fry the pancakes: Drop spoonfuls of the potato batter into the hot oil, flattening them slightly to form even pancakes. Fry each side for approximately 3-4 minutes or until they develop a golden brown, crispy crust.
- Drain excess oil: Once cooked, transfer the pancakes onto paper towels to absorb any remaining oil, keeping them light and crispy.
Notes
- Use starchy potatoes like Russets for the best texture and crispiness.
- Removing excess moisture from the grated potatoes is crucial to avoid soggy pancakes.
- You can serve pancakes with sour cream, applesauce, or your favorite toppings.
- Maintain medium-high heat to ensure pancakes cook through without burning.
- These pancakes are best enjoyed immediately while hot and crispy.