Crispy German Potato Pancakes
Deliciously crispy potato pancakes with a tender inside, perfect for any meal of the day.
Ingredients
Main Ingredients
- 4 large russet potatoes These potatoes are crucial for achieving perfect crispiness.
- 1 small onion Adds subtle sweetness and enhances flavor.
- 2 pieces eggs Essential for binding the mixture together.
- 1/4 cup all-purpose flour Adds necessary structure for crunch.
- 1 teaspoon salt Enhances flavors.
- 1/2 teaspoon black pepper Adds a subtle kick.
- to taste vegetable oil For frying until golden and crispy.
Instructions
Preparation
- Peel and grate the russet potatoes; squeeze out excess moisture using a kitchen towel.
- Grate the onion and mix it into the bowl with the potatoes.
- In a separate bowl, whisk together the eggs, flour, salt, and pepper. Add this mixture to the potato mixture and stir well.
Cooking
- Heat a generous amount of vegetable oil in a skillet over medium-high heat.
- Scoop about 1/4 cup of the potato mixture into the pan, flatten slightly, and fry for about 3-4 minutes on each side until golden brown.
- Remove and drain the cooked pancakes on a plate lined with paper towels. Repeat with the remaining mixture, adding oil as necessary.
Notes
Serve fresh off the skillet topped with sour cream and fresh chives or applesauce. Pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a non-stick skillet over medium heat for best results.