German Potato Pancakes (Printable)
Golden, crispy potato pancakes perfect with applesauce or sour cream.
# What You Need:
→ Vegetables
01 - 2 pounds starchy potatoes, peeled
02 - 1 small onion, peeled
→ Binding & Seasoning
03 - 2 large eggs
04 - 2 tablespoons all-purpose flour
05 - 1 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - 1/4 teaspoon freshly grated nutmeg (optional)
→ Cooking
08 - 1/2 cup neutral oil (sunflower or canola) for frying
# Steps:
01 - Grate the potatoes and onion using the coarse side of a box grater or a food processor fitted with the shredding disc.
02 - Place the grated mixture in a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step is crucial for achieving crispy pancakes.
03 - Transfer the dried potato mixture to a large bowl. Add eggs, flour, salt, pepper, and nutmeg if using. Mix thoroughly until all ingredients are evenly distributed.
04 - Pour the neutral oil into a large nonstick skillet and heat over medium-high heat until shimmering but not smoking.
05 - Drop heaping tablespoons of the potato mixture into the hot oil, leaving space between each. Flatten gently with a spatula to form pancakes approximately 1/2 inch thick.
06 - Fry for 3 to 4 minutes on the first side until deep golden brown and crispy, then flip carefully and cook for another 3 to 4 minutes until the second side is equally browned.
07 - Transfer finished pancakes to paper towels to drain excess oil. Keep warm in a 200°F oven while continuing with the remaining batter.
08 - Serve hot accompanied by applesauce or sour cream for dipping.
# Expert Hints:
01 -
- The contrast between shattering crisp outside and soft potato inside is absolutely worth the effort
- These pancakes freeze beautifully, so you can make a big batch and reheat them for quick weekday breakfasts
02 -
- Removing excess liquid from the grated potatoes is absolutely critical for crispy results
- Do not overcrowd the pan or the temperature will drop and your pancakes will turn soggy
03 -
- Keep your oil at the right temperature by adjusting the heat as needed between batches
- Season each pancake with a tiny pinch of salt immediately after frying for maximum flavor impact