Ingredients:
- 4 medium russet potatoes, peeled
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon ground nutmeg (optional)
- Vegetable oil, for frying
- Applesauce or sour cream, for serving (optional)
Instructions:
- Prepare the potatoes:
- Grate the potatoes using a box grater or food processor. After grating, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This helps the pancakes become crispy.
- Mix the batter:
- In a large bowl, combine the grated potatoes and grated onion. Add the eggs, flour, salt, pepper, garlic powder, and nutmeg (if using). Stir everything together until well combined. The mixture should be slightly sticky but firm enough to hold together.
- Heat the oil:
- In a large skillet, heat about 2 tablespoons of vegetable oil over medium-high heat. You want enough oil to cover the bottom of the skillet.
- Fry the pancakes:
- Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, pressing down slightly to form round patties. Fry the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the skillet; you may need to cook them in batches.
- Drain and serve:
- Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the German potato pancakes hot with a side of applesauce or sour cream for dipping.
Tips:
- For extra crispiness, you can add a little more flour to the batter if needed.
- These pancakes are best served immediately while they are still hot and crispy.
- If you prefer, you can also sprinkle the pancakes with a little fresh parsley for color and added flavor.
Serve:
Enjoy these German Potato Pancakes as a delicious appetizer, snack, or side dish. They pair wonderfully with a variety of toppings like applesauce, sour cream, or even a bit of smoked salmon!