Description
Simple recipe for crispy, traditional German potato pancakes.
Ingredients
Scale
- 3 large potatoes, peeled
- 1 small onion, peeled
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Grate the potatoes and onion using the coarse side of a box grater.
- Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Discard the liquid.
- Transfer the dried potato and onion mixture to a bowl.
- Add the eggs, flour, salt, and pepper to the bowl. Mix well until just combined.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes about 1/2 inch thick. Do not overcrowd the pan.
- Fry for 3 to 5 minutes per side, until golden brown and cooked through.
- Remove the pancakes from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately.
Notes
- Serve with applesauce or sour cream for a traditional accompaniment.
- For extra crispiness, ensure you remove all excess moisture from the grated potatoes.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Pan Frying
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 3
- Cholesterol: 45
Keywords: potato pancakes, Kartoffelpuffer, German food, fried potatoes, hash browns