Description
Classic German Potato Pancakes are crispy and golden on the outside, tender on the inside, made with grated potatoes, onion, and simple seasonings. Perfect as a savory breakfast or side dish, they are fried to perfection in a skillet until crisp and delicious.
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 Potatoes: Peel and grate the potatoes, then place them in a clean kitchen towel and squeeze out any excess moisture to ensure the pancakes are not soggy.
- Mix Ingredients: In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and optional garlic powder. Mix thoroughly until the mixture is well combined.
- Heat Oil: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat until hot.
- Form and Fry Pancakes: Scoop about 1/4 cup of the potato mixture into the skillet per pancake. Flatten each scoop into a pancake shape using the back of a spoon.
- Cook Until Golden: Fry each pancake for 3-4 minutes per side until they become 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 drain any excess oil.
- Repeat Cooking: Continue frying the remaining batter, adding more oil to the skillet as needed, until all pancakes are cooked.
Notes
- Be sure to squeeze out as much moisture as possible from the grated potatoes for crispy pancakes.
- You can serve these pancakes with sour cream, applesauce, or chives for extra flavor.
- Use a non-stick skillet to avoid sticking and reduce the amount of oil needed.
- If you prefer, substitute potato starch or cornstarch for flour for a gluten-free option.
