German Potato Pancakes (Printable)
Crispy golden potato pancakes, tender inside, perfect with applesauce or sour cream.
# What You'll Need:
→ Vegetables
01 - 2 lbs starchy potatoes, peeled
02 - 1 small onion, peeled
→ Binding & Seasoning
03 - 2 large eggs
04 - 2 tbsp all-purpose flour
05 - 1 tsp salt
06 - 1/4 tsp ground black pepper
07 - 1/4 tsp freshly grated nutmeg (optional)
→ Cooking
08 - 1/2 cup neutral oil (sunflower or canola) for frying
# How-to Steps:
01 - Grate the potatoes and onion using the coarse side of a box grater or a food processor until finely shredded.
02 - Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispy results.
03 - Transfer the mixture to a large bowl. Add eggs, flour, salt, pepper, and nutmeg if using. Mix thoroughly until all ingredients are well incorporated.
04 - Heat the oil in a large nonstick skillet over medium-high heat until shimmering but not smoking.
05 - Drop heaping tablespoons of the potato mixture into the hot oil, flattening gently with a spatula to form pancakes about 1/2 inch thick.
06 - Fry for 3 to 4 minutes per side until golden brown and crispy on both sides.
07 - Drain on paper towels and keep warm in a low oven while repeating with remaining batter. Serve hot with applesauce or sour cream.
# Expert Pointers:
01 -
- They achieve that perfect contrast between shatteringly crisp edges and creamy soft centers that makes them completely addictive
- The recipe comes together quickly with ingredients you probably already have in your kitchen right now
02 -
- Squeezing out every bit of moisture from the grated potatoes is the single most important step for achieving restaurant-level crispiness
- Dont crowd the pan or the temperature will drop too much, resulting in soggy, oily pancakes instead of crispy ones
03 -
- Grate the potatoes lengthwise rather than across for longer strands that create better structural integrity
- Let the pancakes rest on a wire rack instead of paper towels to keep both sides crispy