German Potato Pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb russet potatoes
02 -
1 small yellow onion
03 -
Pinch of salt plus more for seasoning
04 -
Pinch of black pepper (for savory pancakes)
05 -
3 tbsp all-purpose flour
06 -
1 large egg
07 -
Vegetable oil for frying
# Instructions:
01 -
Wash and peel the potatoes. Grate them into a bowl using the large grating side of a box grater. Grate the onion into the same bowl.
02 -
If there is excess liquid pooling in the potato mixture, drain off as much as possible.
03 -
Add the salt, pepper (if making savory pancakes), flour and egg to the potato-onion mixture. Use your hands to thoroughly mix everything together into a thick batter.
04 -
Heat 1-2 tbsp vegetable oil over medium heat in a large skillet. For each pancake, scoop about 2 tbsp of the potato batter into the hot oil, flattening slightly with the back of a spoon or spatula.
05 -
Fry the pancakes for 3-4 minutes per side until deeply golden brown and crispy on both sides. Transfer to a paper towel-lined plate.
06 -
Once all the pancakes are fried once, re-fry them one more time for 30-60 seconds per side for extra crunch.
07 -
Serve the potato pancakes immediately while hot and crispy. Top with applesauce, brown sugar, sour cream, yogurt sauce or any other desired toppings.
# Notes:
01 -
For best results, squeeze out as much moisture from the grated potatoes as possible using a clean kitchen towel.
02 -
These potato pancakes are traditionally served with applesauce or sour cream.