German Potato Pancakes Crispy (Printable Version)
Golden German potato pancakes pan-fried to crisp perfection; best enjoyed with apple sauce or creamy dips.
# What You'll Need:
→ Main Ingredients
01 -
450 grams potatoes, peeled
02 -
1 small onion, peeled
03 -
1 medium egg
04 -
3 tablespoons wheat flour
05 -
Pinch of salt
06 -
Pinch of black pepper (optional, for savory flavor)
07 -
Vegetable oil, for frying
# Step-by-Step Guide:
01 -
Wash, peel, and grate the potatoes into a large bowl using the coarse side of a box grater. Peel and grate the onion as well; if grating proves difficult, finely chop the onion with a knife.
02 -
Squeeze the grated potatoes firmly by hand to remove excess water. Discard any accumulated liquid.
03 -
Add the grated onion, flour, egg, salt, and pepper (if using) to the drained potatoes. Mix thoroughly by hand until the batter is uniformly blended.
04 -
Pour approximately 2 tablespoons of vegetable oil into a frying pan and heat over medium-high temperature.
05 -
Use about 2 tablespoons of batter per pancake, shaping each into a thin round and placing it carefully in the pan. Avoid crowding to ensure even frying.
06 -
Cook pancakes for 3–4 minutes per side, turning when the underside is golden brown. Adjust heat as necessary to maintain even browning.
07 -
Transfer finished pancakes to a plate lined with paper towel to absorb excess oil. Keep warm in a preheated oven while frying remaining batter, replenishing oil as needed.
08 -
Serve pancakes hot immediately, accompanied by apple sauce, sour cream, yoghurt, or quark to taste.
# Additional Notes:
01 -
Enjoy potato pancakes fresh and hot for optimal texture and flavor; they begin to lose crispness once cool.
02 -
For a more pronounced savory taste, increase salt and pepper, or add garlic powder to the batter.