Description
Crispy and flavorful German Potato Pancakes made from grated russet potatoes and onions, lightly seasoned and fried to golden perfection. These traditional pancakes are perfect as a comforting side dish or appetizer and are delicious served with applesauce, sour cream, and chopped chives.
Ingredients
Potato Pancakes
- 2 pounds (about 4 medium) russet potatoes, peeled
- 1 small onion, peeled
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Oil for frying (vegetable or canola)
To Serve
- Applesauce
- Sour cream
- Chopped chives
Instructions
- Grate Potatoes and Onion: Using a box grater or food processor, grate the peeled russet potatoes and the small peeled onion finely to prepare the base of the pancake batter.
- Squeeze out Moisture: Transfer the grated potatoes and onion into a clean kitchen towel and squeeze tightly to remove as much moisture as possible, ensuring crispy pancakes.
- Mix the Batter: In a large bowl, combine the squeezed grated potatoes and onions with the two large eggs, ¼ cup all-purpose flour, 1 teaspoon salt, and ¼ teaspoon black pepper. Mix everything well to form a sticky batter.
- Heat Oil: Heat a thin layer of vegetable or canola oil in a large skillet over medium-high heat until shimmering but not smoking.
- Form and Fry Pancakes: Scoop about ¼ cup of the potato mixture into the hot skillet, flatten it slightly with the back of a spoon or spatula to form a round pancake.
- Cook Both Sides: Fry each pancake for about 3 to 4 minutes per side, or until they are golden brown and crispy on the outside.
- Drain Excess Oil: Remove the cooked pancakes and place them on a paper towel-lined plate to drain any excess oil. Repeat the process with the remaining batter.
- Serve Warm: Serve the German potato pancakes warm, accompanied by applesauce, sour cream, and a sprinkle of chopped chives for added flavor.
Notes
- Make sure to squeeze out as much water as possible from the grated potatoes to avoid soggy pancakes.
- Use medium-high heat for frying to get the pancakes crispy without burning.
- Russet potatoes are preferred due to their starch content which helps bind the pancakes.
- These pancakes can be kept warm in a low oven (200°F/90°C) while frying the rest.
- Leftovers reheat well in a skillet or oven to maintain crispiness.
