German Potato Pancakes
Crispy and tender German Potato Pancakes are a comforting dish ideal for any meal, perfect for brunch, lunch, or dinner.
Ingredients
Main Ingredients
- 4 medium potatoes, peeled and grated Choose starchy potatoes like Russets for best texture.
- 1 small onion, grated Infuses pancakes with aromatic flavors.
- 2 large eggs Provides richness and binds ingredients.
- 1/4 cup all-purpose flour Adjusts density of pancakes.
- 1/2 teaspoon salt Enhances the overall flavor.
- 1/4 teaspoon black pepper Adds subtle kick.
- 1/2 teaspoon baking powder Helps pancakes puff gently while cooking.
- Vegetable oil for frying For a crispy exterior.
Instructions
Preparation
- Peel and grate the potatoes, placing them in a bowl of cold water immediately.
- Peel and grate the onion, then squeeze out excess moisture from both the potatoes and onion using a clean kitchen towel.
- In a large mixing bowl, combine the drained potato mixture with grated onion, eggs, flour, salt, pepper, and baking powder. Mix until well combined.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Scoop about 1/4 cup of the potato mixture, flatten it into a pancake shape, and carefully place it in the skillet.
- Fry the pancakes in batches for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil.
Serving
- Serve immediately with sour cream, applesauce, or chives.
Notes
To keep cooked pancakes warm, place them in a low oven until ready to serve. Possible healthier variations include using sweet potatoes or whole wheat flour.