Description
Crispy German Potato Pancakes are a delightful blend of golden-brown crunch and fluffy texture, perfect for any meal and sure to become a family favorite.
Ingredients
Scale
- 4 large Russet potatoes
- 1 large sweet onion
- 2 large eggs
- ½ cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Peel and coarsely grate the potatoes; soak in cold water to prevent browning.
- After soaking for 5 minutes, drain and squeeze out excess moisture using cheesecloth or kitchen towels.
- In a bowl, mix the drained potatoes with grated onion, beaten eggs, flour, salt, and pepper until well combined.
- Heat about half an inch of vegetable oil in a skillet over medium heat until shimmering.
- Drop spoonfuls of the mixture into the hot oil, flattening gently with a spatula. Fry until golden brown on both sides (about 3-4 minutes per side).
- Transfer cooked pancakes to paper towels to absorb excess oil before serving hot with applesauce or sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 pancake (45g)
- Calories: 130
- Sugar: 0g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: - For extra flavor, consider adding garlic powder or fresh herbs like chives. - Leftover pancakes can be stored in an airtight container in the fridge for up to three days and reheated in a preheated oven at 350°F for about 10-15 minutes.