German Potato Pancakes
Ingredients:
- 1 lb russet potatoes
- 1 small yellow onion
- Pinch of salt (plus more for seasoning)
- Pinch of black pepper (for savory pancakes)
- 3 tbsp all-purpose flour
- 1 large egg
- Vegetable oil for frying
Directions:
1. Start by washing and peeling your russet potatoes. Using the large grating side of a box grater, grate the potatoes into a mixing bowl. Do the same with the small yellow onion, grating it right into the bowl with the potatoes. This combination will give your pancakes a fantastic flavor!
2. After grating, check for any excess liquid pooling in the mixture. If there’s quite a bit, simply drain off as much as you can. You want the mixture to be thick enough to hold together when frying.
3. Next, it’s time to season things up! Add a pinch of salt, the black pepper (if you’re going for savory pancakes), the flour, and the large egg to the potato and onion mixture. Use your hands to mix everything together thoroughly until you have a thick batter. Don’t be afraid to get your hands a little dirty; it’s all part of the fun!
4. Now, heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat. For each pancake, scoop about 2 tablespoons of the potato batter into the hot oil. Use the back of a spoon or a spatula to gently flatten each scoop slightly.
5. Fry the pancakes for about 3-4 minutes on each side, or until they turn a beautifully deep golden brown and are crispy to the touch. Once done, transfer them to a plate lined with paper towels to absorb any excess oil.
6. Here’s a little pro tip: After frying all the pancakes once, give them an extra crunch by re-frying them for 30-60 seconds on each side. Trust me, you’ll thank yourself later!
7. Serve your crispy potato pancakes right away while they’re still hot. They’re delicious on their own or topped with your favorites—think applesauce, a sprinkle of brown sugar, sour cream, or even a yogurt sauce. Enjoy this classic dish and watch it disappear as everyone gathers around the table!