Description
Classic German Potato Pancakes, crispy on the outside and tender inside, made from grated potatoes and onions, seasoned lightly, and fried to golden perfection. Served warm, perfect for a comforting breakfast or side dish.
Ingredients
Scale
Potatoes and Onion
- 1 pound potatoes
- 1 small onion
Seasonings and Mix-ins
- Pinch of salt
- Pinch of pepper, if desired
- 3 tablespoons flour
- 1 medium-sized egg
Cooking
- Oil for frying
Instructions
- Prepare the Potatoes and Onion: Wash, peel, and grate the potatoes and onion. Use a fine grater for best texture. After grating, drain the excess water from the potatoes thoroughly to avoid soggy pancakes.
- Mix the Batter: In a mixing bowl, combine the drained grated potatoes and onion with a pinch of salt, pepper if desired, the flour, and the medium-sized egg. Mix all ingredients well until combined into a thick batter.
- Heat the Oil: Heat a generous amount of oil in a pan over medium heat. The oil should be hot enough to sizzle when the batter is added but not smoking.
- Cook the Pancakes: Spoon dollops of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry each pancake until golden brown and crispy on one side, then carefully flip and cook the other side, about 3-4 minutes per side.
- Drain and Keep Warm: Remove the cooked pancakes from the oil and drain on paper towels to remove excess oil. Keep warm in an oven set to low heat while frying the remaining pancakes.
- Serve: Serve the potato pancakes warm, optionally accompanied by sour cream, applesauce, or your favorite toppings.
Notes
- Draining the grated potatoes is crucial for crispy pancakes; squeeze out as much moisture as possible.
- You can use sweet or russet potatoes depending on your flavor preference.
- Adjust seasoning to taste; some prefer adding a bit of garlic powder or fresh herbs to the batter.
- These pancakes are best enjoyed fresh but can be reheated in the oven to regain crispiness.
- Oil temperature is important – if too low, pancakes absorb oil and become greasy; if too high, they burn quickly.
