Description
Deliciously crispy German Potato Pancakes made from grated potatoes and onions, pan-fried to golden perfection. These traditional pancakes are a comforting and savory side dish or snack, perfect for any meal.
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. Squeeze out any excess moisture to ensure the pancakes will be crispy.
- Mix Ingredients: In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, black pepper, and garlic powder if using. Mix thoroughly until well incorporated.
- Heat Oil: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking before cooking the pancakes.
- Form and Fry Pancakes: Scoop about 1/4 cup of the potato mixture into the skillet and flatten it gently into a pancake shape using the back of a spoon. Fry each pancake for 3 to 4 minutes per side until they are golden brown and crispy.
- Drain Excess Oil: Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Repeat Cooking: Continue frying the remaining potato mixture in batches, adding more vegetable oil to the skillet as necessary to prevent sticking and promote crispiness.
Notes
- For extra crispiness, you can rinse the grated potatoes before squeezing out the moisture to remove some starch.
- Serve the potato pancakes warm with sour cream or applesauce for a traditional touch.
- Optionally, add a pinch of nutmeg or fresh herbs like chives to the mixture for added flavor.
- Make sure not to overcrowd the skillet to allow even frying and browning.
