Ingredients:
- 4 large potatoes (preferably starchy potatoes like Russets)
- 1 medium onion, finely grated or chopped
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Vegetable oil (for frying)
- Applesauce or sour cream (optional, for serving)
Instructions:
- Prepare the potatoes:
- Peel the potatoes and grate them finely using a box grater or food processor.
- After grating, place the potatoes in a clean kitchen towel and squeeze out excess moisture. This is crucial to achieve crispy pancakes.
- Mix the batter:
- In a large bowl, combine the grated potatoes, finely chopped or grated onion, egg, flour, baking powder, salt, and pepper.
- Mix well until everything is combined. The batter should be thick but still spreadable.
- Fry the pancakes:
- Heat a generous amount of vegetable oil in a large skillet over medium-high heat. You want the oil to be hot but not smoking.
- Using a spoon or your hands, scoop portions of the potato mixture and form them into small, round patties (about 3-4 inches in diameter).
- Carefully place the patties into the hot oil, pressing them down gently to flatten them. Fry in batches to avoid overcrowding the pan.
- Fry for about 3-4 minutes per side or until golden brown and crispy. Flip them carefully using a spatula.
- Drain and serve:
- Once crispy and golden, remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with applesauce or sour cream on the side for dipping.
Enjoy these crispy German Potato Pancakes as a delicious side dish or snack! They’re perfect for any meal or festive occasion.