Description
Delightful buttery German potato pancakes, crispy on the outside and tender inside, perfect for a comforting meal. Made with grated russet potatoes, onion, and seasoned with a hint of salt and pepper, these pancakes are pan-fried to golden perfection and served with traditional toppings like sour cream or applesauce.
Ingredients
Scale
Potato Pancakes
- 4 medium russet potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2–3 tbsp butter (for frying)
For Serving
- Sour cream or applesauce, as desired
Instructions
- Prepare Potatoes: Place the grated potatoes in a clean towel and firmly squeeze out as much excess liquid as possible to ensure crispy pancakes.
- Mix Ingredients: In a large bowl, combine the squeezed potatoes, grated onion, eggs, flour, salt, and black pepper. Mix until well incorporated.
- Heat Butter: Heat 2 to 3 tablespoons of butter in a skillet over medium heat until melted and shimmering.
- Form Pancakes: Scoop about 1/4 cup of the potato mixture into the skillet and gently flatten it into a pancake shape.
- Cook Pancakes: Cook each pancake for 3 to 4 minutes on one side until golden brown and crispy, then carefully flip and cook the other side for another 3 to 4 minutes.
- Drain Excess Butter: Remove cooked pancakes and place them on paper towels to drain any excess butter.
- Serve: Serve the hot potato pancakes warm with a dollop of sour cream or a side of applesauce for a traditional touch.
Notes
- Removing excess liquid from the grated potatoes is crucial to achieving crispy pancakes.
- You can substitute all-purpose flour with gluten-free flour if needed.
- For an extra flavor boost, consider adding finely chopped chives or grated cheese to the batter.
- Use neutral oils like vegetable oil as a substitute for butter if preferred, though butter adds rich flavor.
- Leftover potato pancakes can be reheated in a skillet or oven to regain crispiness.
