Description
Crispy german potato pancakes bring nostalgia from traditional German kitchens, offering a delightful blend of rustic charm and comforting flavors. Serve hot with applesauce or sour cream, and savor a taste of authentic culinary heritage that connects you directly to hearty European traditions.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes, peeled and grated
- 1 small onion, finely chopped
- 2 large eggs
Binding Ingredients:
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
Seasoning and Cooking Ingredients:
- Salt to taste
- Pepper to taste
- 1/4 cup (60 milliliters) vegetable oil for frying
Optional Serving Accompaniments:
- Applesauce
- Sour cream
Instructions
- Grate potatoes thoroughly and extract maximum moisture by wringing them in a clean cloth or paper towel, ensuring a crisp texture when cooking.
- Combine grated potatoes with finely chopped onion, eggs, flour, baking powder, salt, and pepper in a large mixing bowl, blending ingredients until uniformly distributed.
- Prepare a large skillet by heating vegetable oil over medium-high heat, reaching approximately 350°F for optimal frying conditions.
- Carefully drop spoonfuls of potato mixture into hot oil, using the back of a spoon to flatten each pancake into a thin, even disk about 3-4 inches in diameter.
- Fry each potato pancake for 3-4 minutes per side, watching for a deep golden-brown color and crispy exterior, adjusting heat if needed to prevent burning.
- Remove pancakes using a slotted spatula and place on paper towel-lined plate to absorb excess oil and maintain crispiness.
- Continue cooking remaining potato mixture, replenishing oil as necessary and maintaining consistent skillet temperature.
- Serve immediately while hot, accompanied by traditional garnishes like applesauce or sour cream for enhanced flavor and authentic German presentation.
Notes
- Squeeze potatoes thoroughly to achieve crispy, non-soggy pancakes that hold together perfectly during cooking.
- Use starchy potatoes like Russet for best texture and binding, avoiding waxy varieties that can make pancakes fall apart.
- Allow excess moisture removal prevents oil splattering and ensures golden, crunchy exteriors with light, tender interiors.
- Season generously with salt and pepper, adjusting to personal taste preferences for enhanced flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 315 kcal
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg