German Potato Pancakes
Ingredients:
2 pounds russet potatoes, peeled
1 medium onion, grated
2 large eggs, lightly beaten
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 tablespoons vegetable oil, or more as needed
Instructions:
1. Grate the potatoes using the large holes of a box grater. You can also use a food processor fitted with a grating blade, but be sure to use the larger holes to avoid a mushy pancake.
2. Place the grated potatoes in a large bowl. Add the grated onion, salt, pepper, and nutmeg. Gently toss to combine.
3. Place the grated potato mixture in a clean kitchen towel or several layers of cheesecloth. Gather the ends and squeeze out as much excess moisture as possible. This step is crucial for crispy pancakes. Don't be shy about squeezing! The drier the potatoes, the crispier the pancakes.
4. In a separate bowl, lightly beat the eggs.
5. Add the beaten eggs and flour to the squeezed potato mixture. Gently stir until just combined. Do not overmix; a few lumps are okay.
6. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.
7. Once the oil is hot, drop 1/4 cup portions of the potato mixture into the skillet, flattening them slightly with a spatula to form 3-4 inch pancakes.
8. Cook for 3-4 minutes per side, or until golden brown and crispy. You may need to work in batches, adding more oil to the skillet as needed.
9. Remove the cooked pancakes from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
10. Serve immediately. German Potato Pancakes are delicious on their own, or topped with sour cream, applesauce, or a fried egg.