Description
Traditional German Potato Pancakes, crispy on the outside and tender on the inside, made from grated potatoes and onions, seasoned simply with salt and pepper, and fried to golden perfection. Perfect as a savory side dish or a sweet snack when served with applesauce.
Ingredients
Scale
Potatoes and Onion
- 1 pound of potatoes
- 1 small onion
Seasoning and Batter
- Pinch of salt
- Pinch of pepper (optional for savory pancakes)
- 3 tablespoons flour
- 1 medium-sized egg
For Cooking
- Oil for frying (approximately 2 tablespoons per batch)
Instructions
- Prepare Vegetables: Wash and peel one pound of potatoes and one small onion thoroughly.
- Grate Ingredients: Using the cheese grater side of a four-sided grater, grate the potatoes into a bowl followed by the onion. If grating the onion is difficult, finely chop it instead.
- Drain Excess Water: Squeeze the grated potato mixture gently by hand to remove excess water to prevent watery batter.
- Mix Batter: Add a pinch of salt, optional pinch of pepper for savory flavor, 3 tablespoons of flour, and one medium egg to the grated vegetables.
- Combine Ingredients: Mix all ingredients thoroughly using clean hands until the batter is uniform in texture.
- Preheat Oil and Shape Pancakes: Heat approximately 2 tablespoons of oil in a frying pan over medium heat. Scoop about 2 tablespoons of batter per pancake, forming small, evenly sized rounds without making them too thick or large.
- Fry Pancakes: Cook each pancake for 3-4 minutes on each side until both sides turn golden brown and crispy. Avoid overcrowding the pan; usually, 2-4 pancakes fit at a time.
- Drain Oil and Keep Warm: Place cooked pancakes on paper towels to absorb excess oil. To keep warm, place pancakes in a preheated oven until serving.
- Repeat Cooking: Continue frying the remaining batter in batches, adding more oil to the pan as needed.
- Serve: Serve immediately with applesauce for a sweet variation or with sour cream, yogurt, or quark for a savory touch.
Notes
- Make sure to drain excess water from the potatoes to ensure crispy pancakes.
- Adjust the amount of oil during frying to prevent sticking and promote even browning.
- Use a medium heat to cook the pancakes through without burning the exterior.
- Serve with traditional German accompaniments like applesauce or quark for authenticity.
- Can be made gluten-free by substituting flour with gluten-free flour alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: German
Keywords: German potato pancakes, potato fritters, crispy potato pancakes, traditional German recipe, savory pancakes, fried potato dish
