Description
Classic German Potato Pancakes, crispy on the outside and tender inside, made with grated potatoes, eggs, and a touch of flour. Perfect as a savory breakfast or side dish, served with applesauce or sour cream.
Ingredients
Main Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour
- 4 large potatoes, peeled and grated
- 1 small onion, finely grated (optional)
- Salt and pepper to taste
- 1/4 teaspoon baking powder (optional for extra fluffiness)
For Frying
- 2 tablespoons vegetable oil (for frying)
Instructions
- Prepare the Potatoes: Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step ensures your pancakes will be crispy by removing water content.
- Make the Batter: In a large bowl, beat the eggs. Add the grated potatoes, flour, salt, pepper, and grated onion if using. Stir the mixture thoroughly until it holds together. Add baking powder if you prefer fluffier pancakes.
- Fry the Pancakes: Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, drop spoonfuls of the potato mixture into the pan and flatten them gently into small rounds. Fry each side for 3-4 minutes or until golden brown and crispy.
- Drain and Serve: Remove the cooked pancakes from the skillet and transfer them to a plate lined with paper towels to drain excess oil for a healthier texture.
- Serve: Serve the hot German Potato Pancakes with your choice of apple sauce, sour cream, or a sprinkle of fresh parsley for added flavor and freshness.
Notes
- Make sure to squeeze out as much moisture as possible from the potatoes to achieve maximum crispiness.
- The baking powder is optional but helps make pancakes lighter and fluffier.
- Serve immediately for the best texture; pancakes tend to lose crispiness if kept too long.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour.
- Using a non-stick skillet can reduce the amount of oil needed for frying.
