Crispy German Potato Pancakes (Printable Version)
Golden and crispy potato pancakes with tender centers, perfect as a satisfying side or light meal option.
# Ingredients Required:
→ Vegetables
01 -
4 large russet potatoes
02 -
1 small onion
→ Binding ingredients
03 -
2 large eggs
04 -
30 grams all-purpose flour
→ Seasonings
05 -
1 teaspoon salt
06 -
0.5 teaspoon black pepper
→ Cooking fat
07 -
Vegetable oil for frying
# Guide to Cooking:
01 -
Peel and grate the russet potatoes using a box grater or food processor. Squeeze out excess moisture thoroughly using a clean kitchen towel.
02 -
Finely chop the onion and incorporate it into the grated potatoes, mixing evenly.
03 -
In a separate bowl, beat the eggs, then add them to the potato-onion mixture along with the all-purpose flour, salt, and black pepper. Stir gently to form a chunky batter.
04 -
Warm vegetable oil in a skillet over medium-high heat until it shimmers but does not smoke.
05 -
Spoon approximately 60 ml (¼ cup) of the mixture into the skillet per pancake, flattening each to about 1.25 cm thickness. Fry for 3 to 4 minutes on each side until golden brown and crispy.
06 -
Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb excess oil.
07 -
Serve the potato pancakes immediately with preferred accompaniments such as sour cream or applesauce for optimal texture and flavor.
# Extra Suggestions:
01 -
Removing excess moisture from potatoes is essential to achieve a crispy exterior.
02 -
Best enjoyed fresh and hot to preserve texture and taste.