Description
Traditional German Potato Pancakes, crispy on the outside and tender on the inside. These easy-to-make potato pancakes combine grated potatoes and onions, lightly bound with eggs and flour, then pan-fried to golden perfection. Perfect as a comforting side dish or a delicious appetizer served with sour cream or applesauce.
Ingredients
Scale
Potato Pancakes
- 2 ½ pounds Russet potatoes
- 1 medium yellow onion
- 2 large eggs
- â…“ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup vegetable oil (for frying)
Instructions
- Peel and grate potatoes: Peel 2 ½ pounds of Russet potatoes and grate them finely using a box grater or food processor to ensure even cooking and crispy texture.
- Remove moisture: Transfer the grated potatoes to a clean kitchen towel and wring out as much moisture as possible to avoid soggy pancakes.
- Grate onion: Grate 1 medium yellow onion and add it to the potatoes to provide a subtle sweetness and flavor.
- Mix ingredients: In a large bowl, combine the grated potatoes, onion, 2 large eggs, ⅓ cup all-purpose flour, 1 teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly to create a consistent batter.
- Heat oil: Pour ½ cup vegetable oil into a large skillet and heat it over medium-high heat until shimmering and hot but not smoking.
- Form pancakes: Scoop ¼ cup portions of the potato mixture and flatten each into a pancake shape with your hands or a spatula.
- Fry pancakes: Carefully place the pancakes in the hot oil and fry for 3–4 minutes on each side until they are golden brown and crispy.
- Drain and serve: Remove the cooked pancakes from the skillet and drain on paper towels to absorb excess oil. Serve immediately with traditional accompaniments such as sour cream or applesauce.
Notes
- Wringing out excess water from the potatoes is crucial for crispy pancakes.
- Use a neutral oil with a high smoke point like vegetable oil for frying.
- Serve immediately to enjoy the pancakes at their crispiest.
- These pancakes can be kept warm in a low oven (200°F) if making in batches.
- Variations include adding chopped chives, garlic powder, or smoked paprika for extra flavor.
