Description
Classic German Potato Pancakes, crispy on the outside and tender on the inside, made from grated potatoes, onion, eggs, and seasoned with salt, pepper, and optional garlic powder. Perfect for a comforting breakfast or a savory side dish.
Ingredients
Scale
Potato Pancakes
- 2 lbs (900g) potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons vegetable oil for frying
Instructions
- Prepare the Potatoes: Peel and grate the potatoes, then place them in a clean kitchen towel. Squeeze out any excess moisture to ensure crispiness in the pancakes.
- Mix Ingredients: In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and garlic powder (if using). Mix thoroughly until well combined.
- Heat the Skillet: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. The skillet should be hot before adding the pancake mixture to achieve a golden crust.
- Form and Fry Pancakes: Scoop 1/4 cup of the mixture into the skillet and flatten it into a pancake shape using the back of a spoon. Fry for 3-4 minutes on each side until golden brown and crispy.
- Drain Excess Oil: Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil and keep them crisp.
- Repeat Frying: Continue frying the remaining mixture in batches, adding more oil to the skillet as necessary until all pancakes are cooked.
Notes
- Make sure to squeeze out as much moisture from the grated potatoes as possible to avoid soggy pancakes.
- Garlic powder enhances the flavor but can be omitted for a milder taste.
- Serve hot with sour cream or applesauce for a traditional touch.
- Leftovers can be reheated on a skillet to maintain crispiness.
