Description
These traditional German potato pancakes are made with shredded russet potatoes and finely chopped onions, seasoned simply and fried to golden perfection. Crispy on the outside and tender inside, they're perfect served alongside bratwurst or topped with maple syrup for a sweet-savory twist. This versatile recipe offers a comforting and flavorful change from regular pancakes.
Ingredients
Wet Ingredients
- 2 large eggs
Dry Ingredients
- 2 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Main Ingredients
- 6 medium russet potatoes, peeled and shredded
- ½ cup finely chopped onion
- ¼ cup vegetable oil, or as needed for frying
Instructions
- Prepare the ingredients: Gather all the ingredients needed for the recipe to ensure a smooth cooking process.
- Make the batter: In a large bowl, beat together the eggs, flour, baking powder, salt, and pepper until well combined. Stir in the shredded potatoes and finely chopped onion to form a cohesive mixture.
- Heat the oil: Pour vegetable oil into a large skillet and heat it over medium heat until hot but not smoking, ready for frying the pancakes.
- Fry the pancakes: Drop heaping tablespoonfuls of the potato mixture into the hot oil in the skillet, working in batches to avoid overcrowding. Use a spatula to flatten each mound slightly to form thin pancakes.
- Cook until golden: Fry each pancake for about 3 minutes on each side or until they turn golden brown and crisp on both sides.
- Drain excess oil: Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Keep them warm by loosely covering with aluminum foil without steaming them.
- Repeat and serve: Continue frying the remaining batter in batches. Serve the German potato pancakes warm with your choice of accompaniments such as bratwurst, cranberry sauce, or maple syrup.
Notes
- For a gluten-free version, substitute the all-purpose flour with potato starch.
- Adding a pinch of smoked paprika or cayenne pepper to the batter gives a nice touch of heat.
- These pancakes pair wonderfully with smoked salmon and sour cream for a sophisticated brunch option.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a skillet or oven to restore their crispiness.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Frying
- Cuisine: German