Description
Authentic German Potato Pancakes that are crispy on the outside and tender on the inside, perfect for breakfast or as a side dish.
Ingredients
Scale
- 2 pounds starchy potatoes (like Russet), peeled
- 1 small yellow onion, peeled
- 2 large eggs
- 1/4 cup all-purpose flour (or matzo meal)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Neutral oil for frying (vegetable, sunflower, or canola)
- Chopped fresh parsley (optional, for garnish)
- Sour cream or applesauce (optional, for serving)
Instructions
- Begin by peeling and grating the starchy potatoes and onion. You can accomplish this either by using a box grater or a food processor, which saves time. Place the grated mixture into a bowl filled with cold water immediately to avoid browning the potatoes.
- After allowing the grated potatoes and onion to soak, use a cheesecloth to squeeze out moisture.
- In a large mixing bowl, combine the drained mixture with beaten eggs, flour, salt, and pepper.
- In your skillet, heat oil until shimmering.
- Using a 1/4 cup measuring cup, drop batter into hot oil and fry until golden brown.
- Drain on paper towels and serve hot with garnishes.
Notes
These pancakes are best enjoyed freshly made, but may be reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Calories: Approximately 180 per pancake
- Sodium: 200 mg
- Protein: 4 grams