German Potato Pancakes Crispy (Print-Friendly Version)
Crispy potato pancakes, golden outside and tender inside, ideal with applesauce or sour cream.
# What You’ll Need to Make This:
→ Main Components
01 -
450 g russet potatoes, peeled
02 -
1 small yellow onion, peeled
→ Seasoning and Binding
03 -
Pinch of salt, plus extra for seasoning
04 -
Pinch of ground black pepper
05 -
3 tablespoons all-purpose flour
06 -
1 large egg
→ Cooking Medium
07 -
Vegetable oil, for frying
# How to Prepare:
01 -
Wash, peel, and coarsely grate the potatoes into a large bowl using the coarse side of a box grater. Grate the onion directly into the same bowl.
02 -
If liquid collects at the bottom of the mixture, pour off as much as possible to prevent a soggy batter.
03 -
Add salt, black pepper, flour, and egg to the grated mixture. Mix thoroughly with clean hands until a consistent, thick batter forms.
04 -
Warm 1–2 tablespoons of vegetable oil in a large skillet over medium heat.
05 -
For each pancake, portion approximately 2 tablespoons of batter into the hot oil, shaping and flattening slightly with the back of a spoon or spatula. Fry for 3–4 minutes per side until each is deep golden brown and crisp.
06 -
Transfer cooked pancakes onto a plate lined with paper towels to absorb excess oil.
07 -
Once all pancakes are fried, return them to the skillet and fry each for an additional 30–60 seconds per side to intensify crispness.
08 -
Serve hot and crispy with preferred toppings such as applesauce, brown sugar, sour cream, or yogurt sauce.
# Extra Tips:
01 -
For optimal texture, drain as much moisture as possible from the grated potatoes before mixing.