Description
German Potato Pancakes are a classic comfort food featuring crispy, golden-brown pancakes made from grated russet potatoes and onions, lightly seasoned and fried to perfection. Perfect as a savory side or topped with applesauce or sour cream for a delightful snack or meal.
Ingredients
Scale
Potato Mixture
- 1 lb russet potatoes, washed, peeled, and grated
- 1 small yellow onion, grated
- Pinch of salt, plus more for seasoning
- Pinch of black pepper (optional, for savory pancakes)
Batter
- 3 tablespoons all-purpose flour
- 1 large egg
- Vegetable oil for frying (about 1-2 tablespoons per batch)
Instructions
- Prep the Potatoes and Onion: Wash, peel, and grate the russet potatoes into a large bowl using the large grating side of a box grater. Grate the small yellow onion into the same bowl. Drain any excess liquid from the mixture to avoid sogginess.
- Make the Batter: Add a pinch of salt, black pepper if using, all-purpose flour, and the large egg to the potato and onion mixture. Mix thoroughly with your hands until the mixture is thick and cohesive, forming a batter suitable for frying.
- Fry the Pancakes: Heat 1-2 tablespoons of vegetable oil over medium heat in a large skillet. For each pancake, scoop about 2 tablespoons of batter into the hot oil and gently flatten with the back of a spoon or spatula. Fry for 3 to 4 minutes on each side until the pancakes are golden brown and crispy. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
- Optional Double Fry for Extra Crunch: Once all pancakes have been fried once, return them to the hot skillet and fry for an additional 30 to 60 seconds per side to achieve extra crispiness.
- Serve Immediately: Serve the potato pancakes hot and crispy. They pair wonderfully with toppings like applesauce, brown sugar, sour cream, or a yogurt sauce.
Notes
- Be sure to drain the grated potato and onion mixture well to avoid watery batter.
- Double frying enhances crunchiness but is optional.
- These pancakes are best served immediately while hot and crispy.
- Use russet potatoes for the best texture and flavor.
- Adjust seasoning to taste before frying.
