Description
Crispy on the outside and tender on the inside, these buttery German potato pancakes are a delightful treat. Serve them with applesauce, sour cream, or as a savory side dish for a traditional German meal.
Ingredients
Units
Scale
Makes about 10 pancakes:
- 2 lbs (900 g) potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup (30 g) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 3 tablespoons butter (for frying)
- 2 tablespoons vegetable oil (for frying)
Instructions
- Prepare the potatoes and onion:
- After grating the potatoes and onion, place them in a clean kitchen towel and squeeze out as much moisture as possible. This helps the pancakes get crispy.
- Mix the batter:
- In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, pepper, and nutmeg (if using). Mix until well combined.
- Heat the skillet:
- Heat a large skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of oil to the skillet.
- Cook the pancakes:
- Scoop about 1/4 cup of the potato mixture and drop it into the skillet. Flatten it slightly with the back of a spoon to form a pancake. Cook 2-3 pancakes at a time without overcrowding.
- Fry for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
- Repeat:
- Remove cooked pancakes and place them on a paper towel-lined plate to drain excess oil. Repeat the process, adding more butter and oil to the skillet as needed, until all the batter is used.
- Serve immediately:
- Serve the pancakes warm with your choice of applesauce, sour cream, or as a savory side dish.
Notes
- For a heartier version, add 1/4 cup of grated cheese (like Parmesan) or chopped fresh herbs (like parsley) to the batter.
- These pancakes are best enjoyed fresh, but leftovers can be reheated in a skillet or oven to retain their crispiness.
- Use Yukon Gold or starchy potatoes for the best texture.