Description
This authentic German potato pancakes recipe delivers crispy, golden pancakes made from starchy potatoes and onions, lightly seasoned and fried to perfection. Served traditionally with sour cream or applesauce, these savory treats are perfect as a comforting breakfast or a hearty side dish.
Ingredients
Scale
Main Ingredients
- 2 pounds starchy potatoes (like Russet), peeled
- 1 small yellow onion, peeled
- 2 large eggs
- 1/4 cup all-purpose flour (or matzo meal)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Neutral oil for frying (vegetable, sunflower, or canola)
Optional Garnishes
- Chopped fresh parsley
- Sour cream or applesauce for serving
Instructions
- Grate the Potatoes and Onion: Begin by peeling and grating the starchy potatoes and onion using a box grater or a food processor. Immediately place the grated mixture into a bowl filled with cold water to prevent the potatoes from browning.
- Drain Excess Moisture: After soaking, transfer the grated potatoes and onion to a cheesecloth and squeeze out as much moisture as possible to ensure crisp pancakes.
- Mix Ingredients: In a large mixing bowl, combine the well-drained grated mixture with the beaten eggs, flour, salt, and black pepper. Stir until everything is evenly incorporated into a batter.
- Heat Oil in Skillet: Preheat a skillet over medium heat and add enough neutral oil until it is shimmering, indicating it’s hot enough for frying.
- Fry the Pancakes: Using a 1/4 cup measuring cup, drop spoonfuls of the batter into the hot oil, flattening them slightly if desired. Fry each side until golden brown and crispy, about 3-4 minutes per side.
- Drain and Serve: Remove the pancakes from the oil and place them on paper towels to drain excess oil. Serve immediately while hot, garnished with fresh parsley and accompanied by sour cream or applesauce if desired.
Notes
- Use starchy potatoes like Russet for the crispiest texture.
- Removing excess moisture is key to achieving crispy pancakes.
- Feel free to substitute all-purpose flour with matzo meal for a traditional touch.
- Adjust salt and pepper to taste.
- Serve hot for the best texture and flavor.
