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Crispy German potato pancakes served with sour cream and chives.

Crispy German Potato Pancakes

Crispy on the outside and tender on the inside, these potato pancakes make a perfect side dish or appetizer.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: German
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes The starchy texture is key to achieving the perfect crispiness.
  • 1 small onion Adds a touch of sweetness and savory depth.
  • 2 large eggs Acts as a binding agent.
  • 1/4 cup all-purpose flour Provides necessary structure.
  • 1 teaspoon salt Enhances flavors.
  • 1/2 teaspoon black pepper Adds subtle kick.
  • vegetable oil For frying.

Method
 

Preparation
  1. Peel and grate the potatoes and onion.
  2. Place the grated mixture in a cheesecloth and squeeze out excess liquid.
  3. In a large bowl, combine the grated potatoes, onion, eggs, flour, salt, and pepper.
Cooking
  1. Heat vegetable oil in a skillet over medium heat.
  2. Drop spoonfuls of the mixture into the hot oil, flattening them slightly.
  3. Fry for about 3-4 minutes on each side or until they are golden brown.
  4. Transfer to a paper towel-lined plate to drain any excess oil.

Notes

These pancakes are best served hot. Consider serving with sour cream or applesauce for a traditional touch.