German Potato Pancakes (Printable Version)
Golden, crispy potato pancakes with onion and a hint of tradition—serve with applesauce or sour cream.
# Ingredients:
→ Pancake Base
01 -
2 pounds russet potatoes, peeled and grated
02 -
1 medium yellow onion, grated
03 -
1 large egg
04 -
2 tablespoons all-purpose flour
05 -
1 teaspoon kosher salt
06 -
1/2 teaspoon freshly ground black pepper
→ For Frying
07 -
Vegetable oil, for shallow frying
# Steps:
01 -
Peel and grate the potatoes using the large holes of a box grater. Work quickly to avoid discoloration.
02 -
Squeeze the grated potatoes firmly over the sink to release as much liquid as possible. Use a clean kitchen towel for best results.
03 -
Combine the drained potatoes with grated onion, egg, flour, salt, and pepper. Mix by hand until just combined.
04 -
Pour vegetable oil into a cast-iron or heavy-bottomed skillet to a depth of 1/4 inch. Heat over medium-high until a potato shred sizzles on contact.
05 -
Scoop 2 tablespoons of batter per pancake into the hot oil. Flatten slightly with a spatula and fry 3–4 minutes per side until golden and crisp.
06 -
After all pancakes are fried, increase heat slightly and quickly re-fry each side for 30 seconds to enhance crispiness.
07 -
Transfer pancakes to paper towels. Do not stack. Immediately sprinkle with salt while hot.
# Notes:
01 -
Potatoes brown quickly after grating. Work fast or toss with lemon juice to prevent discoloration.
02 -
The batter may look rough but that irregularity yields better texture.
03 -
Salt the pancakes right out of the oil so the seasoning adheres properly.
04 -
For reheating, use a hot dry skillet to regain crispness. Avoid the microwave.