If you've never had a traditional German potato pancake, you're in for a treat. These crispy, golden delights are the perfect comfort food, especially on a chilly day. Simple to whip up and incredibly satisfying, they make any occasion feel a bit more special.
Russet potatoes: These starchy potatoes are ideal for achieving that crispy texture we love in a potato pancake. Their starch content helps bind everything together.
Onion: Adding a medium onion gives the pancakes a bit of bite and a wonderful depth of flavor that balances the richness of the potatoes.
Eggs: Two large eggs act as a binder, holding the grated potatoes and onions together, ensuring the pancakes hold their shape while frying.
All-purpose flour: Just a quarter-cup adds structure to the pancakes, preventing them from falling apart.
Salt and black pepper: These seasonings enhance the natural flavors of the potatoes and onions, making each bite more delicious.
Vegetable oil: Using a neutral oil like vegetable oil ensures the pancakes fry up nice and crispy without imparting any unwanted flavors.
Potato pancakes are often served with a dollop of applesauce or sour cream. The slight sweetness of applesauce complements the savory pancakes perfectly, while sour cream adds a creamy tang. For a heartier meal, consider serving them alongside grilled sausages or a fresh salad.
Start by peeling your russet potatoes and grating them using a box grater. It's a bit of an arm workout, but trust me, it's worth it. Once grated, place the potatoes in a clean kitchen towel and squeeze out as much moisture as you can. This step is crucial for crispiness, so don't skip it!
Next, in a large bowl, combine the grated potatoes with your finely grated onion. Crack in the eggs, and then sprinkle the flour, salt, and pepper over the top. Mix everything together thoroughly. You want to make sure the flour and eggs are evenly distributed throughout the potato mixture.
Heat up a generous amount of vegetable oil in a large skillet over medium-high heat. You'll know it's ready when the oil starts to shimmer. Drop spoonfuls of the potato mixture into the hot oil, flattening each into a pancake with the back of your spoon. Fry them until they are golden brown on both sides, about 3-4 minutes per side.
Once they’re beautifully browned, remove the pancakes from the skillet and let them drain on paper towels. This helps get rid of any excess oil, keeping them nice and crispy.
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