Crispy German Potato Pancakes
These delicious crispy pancakes are made from humble potatoes and a few simple ingredients, perfect as a snack or side dish.
Ingredients
Main Ingredients
- 4 large russet potatoes The starchy texture is key to achieving the perfect crispiness.
- 1 small onion Adds a touch of sweetness and savory depth.
- 2 pieces eggs Acts as a binding agent.
- 1/4 cup all-purpose flour Provides necessary structure.
- 1 teaspoon salt Enhances flavors.
- 1/2 teaspoon black pepper Adds subtle kick.
- as needed tablespoons vegetable oil For frying.
Instructions
Preparation
- Peel the russet potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine the grated potatoes, finely chopped onion, eggs, flour, salt, and pepper. Mix well until fully combined.
Cooking
- In a large frying pan, heat vegetable oil over medium-high heat. You need enough oil to cover the bottom of the pan.
- Take a spoonful of the potato mixture and carefully place it in the pan, flattening it slightly to form a pancake. Repeat for as many pancakes as will fit in the pan.
- Fry the pancakes for about 4-5 minutes on each side or until golden brown and crispy. Adjust the heat if necessary to prevent burning.
- Remove the pancakes from the pan and place them on a paper towel-lined plate to drain excess oil.
- Enjoy them hot, paired with applesauce, sour cream, or your favorite dipping sauce.
Notes
These pancakes are best served hot and crispy. You can enjoy them as a side dish, snack, or even for breakfast. To store leftover pancakes, let them cool completely, then place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.