Description
This traditional German Potato Pancakes recipe features crispy, golden-brown pancakes made from freshly grated potatoes and onions, seasoned simply with salt and pepper, then pan-fried to perfection. Perfect as a savory side dish or snack, they are delicious served warm with your favorite toppings such as applesauce or sour cream.
Ingredients
Scale
Potato Pancakes
- 1 pound potatoes
- 1 small onion
- Pinch of salt
- Pinch of pepper (optional)
- 3 tablespoons flour
- 1 medium-sized egg
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Prepare the Ingredients: Wash, peel, and grate the potatoes and onion using a box grater or food processor. Then, wring out excess moisture from the grated potatoes by pressing them in a clean kitchen towel or cheesecloth.
- Mix the Batter: Place the grated potatoes and onion in a large bowl. Add a pinch of salt, pepper if desired, 3 tablespoons of flour, and 1 medium-sized egg. Mix everything thoroughly to combine into a batter.
- Heat the Oil: Pour enough oil into a frying pan to cover the bottom and heat over medium heat until shimmering but not smoking.
- Cook the Pancakes: Spoon portions of the batter into the hot pan, flattening slightly with the back of a spoon to form pancakes. Fry until golden brown and crisp on the bottom, about 3-4 minutes, then flip and cook the other side until equally golden.
- Drain and Keep Warm: Transfer cooked pancakes onto paper towels to drain excess oil. Keep warm in a low oven (around 200°F / 90°C) while you cook the remaining batter.
- Serve: Serve the potato pancakes warm with toppings such as sour cream, applesauce, chives, or smoked salmon as desired.
Notes
- Draining the excess water from grated potatoes is crucial to achieve crispy pancakes.
- Use a neutral oil with a high smoke point for frying to prevent burning.
- You can add finely chopped herbs or spices to the batter for extra flavor.
- Cooking pancakes on medium heat ensures they cook through without burning the outside.
- For gluten-free adaptation, substitute flour with a gluten-free flour blend or potato starch.
