Description
Embark on a culinary journey to Germany with these crispy, golden German Potato Pancakes. Perfect for breakfast, brunch, or as a delightful side dish, they are sure to impress with their tender interior and rich flavor.
Ingredients
Scale
- Starchy potatoes (like Russets or Idaho potatoes)
- Onion
- 1 or 2 large eggs
- All-purpose flour
- Salt
- Freshly ground black pepper
- Nutmeg (optional)
- Vegetable oil, canola oil, or sunflower oil (for frying)
Instructions
- First things first, peel your starchy potatoes. Then, using the fine side of a box grater or a food processor with a grating attachment, grate all the potatoes and the onion. The finer the grate, the crispier your pancakes will be.
- Place the grated potato and onion mixture into a clean kitchen towel or a few layers of cheesecloth. Gather the edges of the cloth and twist, squeezing out as much liquid as humanly possible over the sink or into a bowl.
- Transfer the squeezed-out potato and onion mixture to a large mixing bowl. Add the egg, all-purpose flour, salt, pepper, and a pinch of nutmeg (if using). Mix everything together thoroughly with your hands or a spoon until well combined.
- Place a large, heavy-bottomed skillet over medium-high heat. Add enough frying oil to create a layer about 1/4 to 1/2 inch deep in the pan. Let the oil get nice and hot.
- Working in batches to avoid overcrowding the pan, scoop about 2-3 tablespoons of the potato mixture per pancake. Gently flatten the mounds into discs about 3-4 inches in diameter and about 1/4 inch thick.
- Fry the potato pancakes for about 4-6 minutes per side, or until they are deeply golden brown and beautifully crispy.
- Once cooked, transfer the crispy pancakes to a plate lined with paper towels to drain any excess oil. Serve them immediately while they’re hot and at their crispiest.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Removing excess moisture from the grated potatoes is key to achieving crispiness. Don't overcrowd the pan while frying, and feel free to experiment with toppings like applesauce or sour cream.