Description
Welcome to a slice of comfort with a crispy edge! My German Potato Pancakes recipe, a treasured delight straight from my family’s kitchen, will transform simple potatoes into something spectacular. Perfectly crispy on the outside and tender on the inside, these pancakes are not just a treat; they’re a trip down memory lane. Let’s make some culinary magic together!
Ingredients
Scale
- 4 large potatoes, peeled and shredded
- 1 medium onion, finely chopped
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1/2 teaspoon baking powder
- Vegetable oil for frying
- Apple sauce or sour cream, for serving
Instructions
- Prep the Potatoes: Thoroughly squeeze out the moisture from the shredded potatoes using a cloth or cheesecloth. This is crucial for the perfect crispiness.
- Mix Ingredients: In a large bowl, combine the dried potatoes, onion, eggs, flour, salt, pepper, and baking powder. Stir until the mixture is well combined.
- Fry: Heat the oil in a frying pan over medium heat until hot. Drop heaping tablespoons of the potato mixture into the pan, pressing down to flatten. Fry each pancake until golden and crispy, about 3-4 minutes per side.
- Drain and Serve: Remove the pancakes from the oil and let them drain on paper towels. Serve hot with apple sauce or sour cream.
Equipment
Buy Now → Notes
- Squeezing the moisture out of the potatoes is key to getting your pancakes perfectly crispy.
- Serve with traditional sides like apple sauce or sour cream for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 2 pancakes
- Calories: Approx. 200 per serving
- Sugar: Less than 1g
- Sodium: Approx. 150mg
- Fat: Approx. 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: Approx. 55mg
