German Potato Pancakes are a delightful and crispy dish made from grated potatoes and onions, seasoned and fried to golden perfection. Known for their crispy exterior and tender interior, these pancakes offer a comforting taste of traditional German cuisine. They are often enjoyed with a side of applesauce or sour cream, adding a touch of sweetness or tanginess that complements the savory flavor. Perfect for breakfast, lunch, or dinner, these potato pancakes are both satisfying and versatile, making them a beloved favorite for many.
Ingredients:
- 4 large potatoes (about 2 pounds), peeled
- 1 small onion, peeled
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder (optional, for extra crispiness)
- Vegetable oil, for frying
- Applesauce or sour cream, for serving (optional)
Instructions:
- Prepare the Potatoes:
- Grate the potatoes using a box grater or food processor with the shredding blade. Place the grated potatoes in a large bowl of cold water to prevent browning. Grate the onion and add it to the same bowl.
- After grating, drain the potato and onion mixture in a colander. Place the mixture in a clean kitchen towel or cheesecloth, and squeeze out as much moisture as possible.
- Mix the Pancake Batter:
- In a large bowl, combine the squeezed potatoes and onions with the eggs, flour, salt, pepper, and baking powder (if using). Mix well until the ingredients are evenly combined.
- Fry the Pancakes:
- Heat a generous amount of vegetable oil in a large skillet over medium-high heat. You need enough oil to cover the bottom of the skillet and provide a bit of depth for frying.
- For each pancake, drop a heaping spoonful of the potato mixture into the hot oil and flatten with the back of the spoon to form a thin pancake.
- Fry for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
- Serve:
- Serve the potato pancakes hot with applesauce or sour cream on the side, if desired.
Tips:
- Texture: For extra crispiness, ensure that the potatoes and onions are thoroughly drained and patted dry before mixing.
- Seasoning: Adjust the seasoning to taste; you can add herbs like chives or parsley for added flavor.
- Oil Temperature: Make sure the oil is hot enough before adding the potato mixture to avoid soggy pancakes. You can test the temperature by dropping a small bit of the mixture into the oil—if it sizzles, the oil is ready.
Enjoy your crispy and delicious German Potato Pancakes!
