Description
German Potato Pancakes are crispy, golden-brown pancakes made from grated russet potatoes and onion, seasoned with salt and pepper, bound together with flour and eggs, then fried to perfection. This classic recipe serves as a delightful side dish or snack, perfect for any time of the day.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes, peeled
- 1 medium yellow onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper (optional)
- 1/4 cup all-purpose flour
- 1 large egg
For Frying
- Vegetable oil (about 1/4 cup) for frying
Instructions
- Wash and Peel the Potatoes: Peel the russet potatoes thoroughly to remove the skin before proceeding.
- 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 bowl with the grated potatoes, mixing the two ingredients together.
- Drain Excess Liquid: Drain off the excess liquid that accumulates in the potato and onion mixture to ensure the pancakes will be crispy when fried.
- Mix the Ingredients: Add salt, black pepper if using, flour, and the egg to the potato-onion mixture.
- Combine: Use your hands or a spoon to mix all ingredients thoroughly into a thick, cohesive batter.
- Heat the Oil: In a large skillet, heat vegetable oil over medium heat until hot but not smoking.
- Form the Pancakes: Scoop about 2 tablespoons of batter per pancake, shaping and flattening each slightly with the back of a spoon to form round pancakes.
- Fry the Pancakes: Fry each pancake in the hot oil for 3 to 4 minutes on each side, or until beautifully golden brown and crispy.
- Drain Excess Oil: Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Serve Immediately: Serve the potato pancakes hot and crispy, optionally topping with applesauce, sour cream, or your favorite accompaniments.
Notes
- Be sure to drain the liquid from the grated potato mixture well to avoid soggy pancakes.
- Use medium heat when frying to allow the pancakes to cook fully without burning.
- Serve immediately for best texture, as the pancakes can lose crispness when cooled.
- Adjust seasoning by adding more salt or pepper to taste.
- Leftover pancakes can be reheated in a skillet to restore crispiness.
