Description
Deliciously crispy German Potato Pancakes made from grated potatoes, eggs, and flour, pan-fried to golden perfection. These savory pancakes are a classic comfort food perfect for breakfast or as a hearty side dish.
Ingredients
Scale
Main Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour
- 4 large potatoes, peeled and grated
- 1 small onion, finely grated (optional)
- Salt and pepper to taste
- 1/4 teaspoon baking powder (optional for extra fluffiness)
For Frying
- 2 tablespoons vegetable oil
Instructions
- Prepare the Potatoes: Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step is crucial to ensure the pancakes turn out crispy.
- Make the Batter: In a large bowl, beat the eggs. Add the grated potatoes, flour, salt, pepper, and grated onion if using. Stir well to combine until the mixture can hold together. For fluffier pancakes, mix in the baking powder at this stage.
- Fry the Pancakes: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, drop spoonfuls of the potato mixture into the pan and flatten them gently into small, round pancakes. Fry each side for 3 to 4 minutes or until golden brown and crispy.
- Drain and Serve: Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.
- Serve: Enjoy the German Potato Pancakes hot, ideally topped with applesauce, sour cream, or your favorite condiment.
Notes
- Ensure to squeeze out as much moisture as possible from the grated potatoes to avoid soggy pancakes.
- The onion is optional but adds a nice flavor contrast.
- Baking powder is optional but helps make the pancakes fluffier.
- Use vegetable oil or another neutral oil suitable for frying at medium-high heat.
- Serve immediately for the best crispy texture.
