Description
This classic German Potato Pancakes recipe makes crispy, golden-brown pancakes made from grated potatoes, onion, eggs, and a touch of flour for binding. Perfect as a savory side dish or delicious breakfast treat, these pancakes are pan-fried to a delightful crisp on the outside while remaining tender inside.
Ingredients
Scale
Potato Pancakes
- 2 lbs (900g) potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons vegetable oil for frying
Instructions
- Prepare the Potatoes: Peel and grate the potatoes, then place them in a clean kitchen towel. Squeeze out any excess moisture to ensure the pancakes crisp up nicely when fried.
- Mix Ingredients: In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and garlic powder if using. Mix thoroughly to evenly distribute all ingredients.
- Heat the Oil: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Ensure the oil is hot before adding the batter to prevent sticking and promote crispiness.
- Form and Fry Pancakes: Scoop 1/4 cup of the mixture into the skillet and flatten it gently into a pancake shape using the back of a spoon. Fry for 3-4 minutes on each side until they are golden brown and crispy.
- Drain Excess Oil: Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.
- Repeat Cooking: Repeat the frying process with the remaining mixture, adding more oil to the skillet as needed to prevent sticking and ensure even frying.
Notes
- To achieve the crispiest texture, removing moisture from the grated potatoes is essential.
- Serve hot with sour cream or applesauce for a traditional touch.
- You can add finely chopped herbs like parsley or chives for extra flavor.
- Leftover pancakes can be refrigerated and reheated in a skillet to restore crispiness.
