Description
Classic German Potato Pancakes are crispy, golden fried patties made from grated potatoes, onions, eggs, and flour. These savory pancakes are easy to prepare and perfect as a comforting side dish or a delicious snack. They have a crispy exterior with a tender and flavorful inside.
Ingredients
Potato Pancakes
- 2 lbs (900g) potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons vegetable oil for frying
Instructions
- Prepare Potatoes: Peel and grate the potatoes, then place them in a clean kitchen towel and squeeze out any excess moisture. This step is crucial to ensure the pancakes become crispy.
- Mix Ingredients: In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and garlic powder if using. Mix everything thoroughly to create the pancake batter.
- Heat Oil: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat until it’s hot but not smoking.
- Fry Pancakes: Scoop about 1/4 cup of the potato mixture into the skillet and flatten it into a pancake shape using the back of a spoon. Fry for 3-4 minutes on each side until the pancakes are golden brown and crispy.
- Drain Excess Oil: Remove the pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Repeat Frying: Continue frying the remaining mixture in batches, adding more oil to the skillet as needed to keep the pancakes from sticking and ensure they crisp evenly.
Notes
- Grating the potatoes finely and squeezing out moisture is key to achieving crispiness.
- You can serve these pancakes with sour cream or applesauce for a traditional touch.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
- Adjust the salt and pepper to taste depending on your preference.
- Leftover pancakes can be reheated in the oven or skillet to maintain crispness.
