Description
German Potato Pancakes are crispy, golden patties made from grated potatoes, eggs, and flour, seasoned with salt and pepper, and optionally enhanced with grated onion and baking powder for extra fluffiness. They are pan-fried to perfection and make a delicious savory dish served with applesauce, sour cream, or fresh herbs.
Ingredients
Scale
Potato Pancake Batter
- 4 large potatoes, peeled and grated
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 small onion, finely grated (optional)
- Salt and pepper to taste
- 1/4 teaspoon baking powder (optional for extra fluffiness)
For Frying
- 2 tablespoons vegetable oil
Instructions
- Prepare the Potatoes: Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture to ensure crispy pancakes.
- Make the Batter: In a large bowl, beat the eggs. Add the grated potatoes, flour, salt, pepper, and grated onion (if using). Stir until the mixture holds together. For fluffier pancakes, add the baking powder and mix well.
- Fry the Pancakes: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, drop spoonfuls of the potato mixture into the pan and flatten them into small, round pancakes. Fry for 3-4 minutes on each side until golden brown and crispy.
- Drain and Serve: Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve: Serve the pancakes hot topped with applesauce, sour cream, or a sprinkle of fresh herbs like parsley for extra flavor.
Notes
- Removing moisture from grated potatoes is crucial for achieving crispiness.
- Adding baking powder is optional but helps make the pancakes fluffier.
- Serve immediately for the best texture, as pancakes can lose crispiness when cooled.
- You can customize toppings based on preference; sour cream and applesauce are traditional options.
