German Potato Pancakes are delightfully crispy on the outside and tender on the inside, making them a perfect comfort food that’s both satisfying and delicious.
They are not heavy or overly greasy either. I think they’re a perfect dish for any time of the year, and if you’re not a fan of onions, feel free to omit them. It will still be undeniably delicious! If you’re looking for a savory treat that’s not overly complicated, you’ve come to the right place. When you make these golden-brown potato pancakes and pair them with a dollop of applesauce or sour cream, you get the perfect dish. The addition of onions just sends it over the top. I’ve really been in the mood for something comforting and these crispy pancakes remind me of cozy family meals. Not a fan of onions? Don’t worry, it’s still delicious without them.
Kitchen Equipment Needed:
- Vegetable peeler
- Grater or food processor with grating attachment
- Mixing bowls
- Clean kitchen towel or cheesecloth
- Measuring cups and spoons
- Large skillet
- Spatula
- Paper towels
- Plate
Ingredients:
- 2 pounds russet potatoes, peeled and grated
- 1 small onion, grated (optional)
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Vegetable oil for frying
Directions:
- Prepare the Potatoes: Peel and grate the potatoes using a grater or a food processor with a grating attachment. If using onions, grate the onion as well.
- Remove Excess Moisture: Place the grated potatoes (and onion, if using) in a clean kitchen towel or cheesecloth. Twist and squeeze tightly to remove as much liquid as possible. This step is crucial for achieving crispy pancakes.
- Mix Ingredients: In a large mixing bowl, combine the grated potatoes, grated onion (if using), beaten eggs, flour, salt, and pepper. Mix until well combined.
- Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering but not smoking.
- Form and Fry the Pancakes: Using a spoon or your hands, drop small mounds of the potato mixture into the hot oil, flattening each mound slightly with a spatula to form pancakes. Fry in batches, being careful not to overcrowd the skillet.
- Cook Until Golden Brown: Cook each pancake for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
- Drain and Serve: Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Serve warm with a dollop of applesauce or sour cream.
Enjoy these German Potato Pancakes as a crispy, comforting, and versatile dish perfect for any time of the year!
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