Ingredients
- Potatoes, peeled and grated: 2 pounds
- Onion, finely grated: 1 small
- Egg: 1 large
- All-purpose flour: 1/4 cup
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Vegetable oil: 2 tablespoons
- Applesauce or sour cream: to serve
Instructions
- Step 1: Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is crucial for crispy pancakes.
- Step 2: In a large bowl, combine the squeezed-out potatoes, grated onion, egg, flour, salt, and pepper. Mix well until everything is evenly distributed.
- Step 3: Heat the vegetable oil in a large skillet over medium heat.
- Step 4: Drop large spoonfuls of the potato mixture into the hot oil, pressing down slightly to flatten them into pancake shapes.
- Step 5: Cook for about 3-4 minutes per side, or until golden brown and crispy.
- Step 6: Remove the potato pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately with applesauce or sour cream.
Notes
- To prevent the cooked potato pancakes from getting soggy, store leftovers in a single layer in an airtight container in the refrigerator.
- For best results, reheat the pancakes in a dry skillet over medium heat until warmed through and crispy again.
- Serve these potato pancakes as a savory side dish with roast chicken or pork for a traditional German meal.
- Don't skip squeezing out as much liquid as possible from the grated potatoes; this is key for achieving perfectly crispy pancakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American