Crispy German Potato Pancakes (Print-Friendly Version)
Savory, golden potato pancakes with crispy edges and fluffy centers. Serve warm with sour cream or applesauce.
# What You’ll Need to Make This:
→ Base Ingredients
01 -
4 medium Russet potatoes, peeled
02 -
1 medium yellow onion, finely chopped
→ Binding Agents
03 -
2 large eggs
04 -
60 ml all-purpose flour
→ Seasonings
05 -
Salt, to taste
06 -
Black pepper, to taste
→ For Frying
07 -
Vegetable oil, for frying
# How to Prepare:
01 -
Peel the Russet potatoes, then grate them using a box grater or food processor.
02 -
Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
03 -
Transfer the grated potatoes to a large bowl. Add the finely chopped onion, eggs, flour, salt, and pepper, and mix thoroughly until uniform.
04 -
Pour vegetable oil into a skillet to a depth of about 5 mm and heat over medium-high heat until hot.
05 -
Spoon portions of the potato mixture into the pan and flatten each lightly. Fry for 3 to 4 minutes per side, or until golden brown and crisp.
06 -
Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil. Serve warm with sour cream or applesauce if desired.
# Extra Tips:
01 -
For crispier results, ensure the potatoes are thoroughly drained before mixing with other ingredients.