Description
Enjoy the crispy, golden delight of homemade German potato pancakes, made with grated potatoes and onions. Perfectly paired with applesauce or sour cream, these pancakes are ideal for breakfast, brunch, or a comforting dinner.
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or Russet)
- 1 medium onion, finely grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- Applesauce or sour cream (for serving)
Instructions
- Peel the potatoes using a vegetable peeler. Rinse under cold water to remove excess starch.
- Grate the potatoes using a box grater or food processor. Place grated potatoes in a large bowl.
- To prevent browning, place grated potatoes in a bowl of cold water while working.
- Drain the grated potatoes in a colander and press with a clean kitchen towel to remove excess moisture.
- Finely grate the onion and add it to the bowl with the drained potatoes.
- Crack the eggs into the bowl and mix well.
- Sprinkle in the flour, baking powder, salt, and black pepper. Stir until well combined.
- Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom (about 1/4 inch).
- Once the oil is hot, scoop 1/4 cup of batter into the pan, flattening slightly.
- Cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.
- Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil.
- Repeat with remaining batter, adding more oil as needed.
- Serve hot with applesauce or sour cream. Garnish with fresh chives or parsley if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 375°F (190°C) for 10-15 minutes or in a skillet with a little oil until crispy.
Notes
- For a crispier texture, ensure the grated potatoes are well-drained.
- Adjust the seasoning to taste; feel free to add herbs or spices for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes