Crispy German Potato Pancakes
Indulge in these crispy, golden potato pancakes, a comforting dish that combines simple ingredients for an irresistible treat.
Ingredients
Main ingredients
- 4 large russet potatoes For a fluffy texture, russets are recommended.
- 1 small onion Adds flavor and moisture.
- 2 large eggs Bind the mixture and add richness.
- 1/4 cup all-purpose flour Can be swapped for gluten-free alternatives.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- Vegetable oil (for frying) Choose a neutral oil with a high smoke point.
Instructions
Preparation
- Peel and grate the russet potatoes, squeezing out as much moisture as possible using a clean kitchen towel or cheesecloth.
- Grate the onion and mix it in with the shredded potatoes.
Mixing the Batter
- In a separate bowl, whisk together the eggs, flour, salt, and pepper until smooth.
- Fold in the potato and onion mixture gently to maintain air.
Cooking
- Heat vegetable oil in a skillet over medium-high heat. It's ready when a drop of batter sizzles.
- Scoop 1/4 cup of the mixture into the skillet and flatten it slightly. Fry for 3-4 minutes on each side until golden brown and crispy.
- Transfer cooked pancakes to paper towels to drain excess oil and repeat until all mixture is cooked.
Notes
Serve with applesauce, sour cream, or chives. Store leftovers in an airtight container in the fridge for 3-4 days or freeze with parchment paper between layers.