Description
These crispy German Potato Pancakes are golden on the outside and tender on the inside. Made with grated potatoes, onion, eggs, and a touch of flour, they’re perfect for breakfast, a savory snack, or even dinner. Traditionally served with applesauce or sour cream, they’re a simple and delicious comfort food.
Ingredients
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2 lbs (about 4 large) russet potatoes, peeled
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1 small yellow onion
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2 large eggs
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1/4 cup all-purpose flour
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1 tsp salt
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1/4 tsp black pepper
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Oil for frying (vegetable or canola)
Instructions
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Grate the potatoes and onion using a box grater or food processor. Place in a clean kitchen towel and squeeze out as much moisture as possible.
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Transfer the grated mixture to a large bowl. Stir in the eggs, flour, salt, and pepper until well combined.
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Heat about 1/4 inch of oil in a skillet over medium heat.
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Scoop about 1/4 cup of the mixture and flatten it into a pancake shape. Carefully place it in the hot oil.
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Fry for 3–4 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan.
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Transfer cooked pancakes to a paper towel-lined plate to drain.
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Serve warm with applesauce or sour cream.
Notes
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For extra crispiness, make sure to remove as much liquid from the potatoes as possible.
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You can add a pinch of nutmeg or garlic powder for extra flavor.
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These are best served fresh but can be reheated in the oven to keep them crispy.
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg