Ingredients
For the Pancakes:
- Russet potatoes
- Yellow onion
- Salt
- Black pepper (optional, for savory pancakes)
- All-purpose flour
- Large egg
- Vegetable oil (for frying)
Instructions
Prepare the Potatoes and Onion:
- Wash and Peel the Potatoes: Peel the russet potatoes.
- Grate the Potatoes: Use the large grating side of a box grater to grate the potatoes into a bowl.
- Grate the Onion: Grate the yellow onion into the same bowl with the potatoes.
Remove Excess Moisture:
- Drain Excess Liquid: Drain off the liquid that accumulates in the potato mixture to ensure crispy pancakes.
Make the Batter:
- Mix the Ingredients: Add salt, black pepper (optional), flour, and egg to the potato-onion mixture.
- Combine: Use your hands to mix everything together into a thick batter.
Fry the Pancakes:
- Heat the Oil: In a large skillet, heat vegetable oil over medium heat.
- Form the Pancakes: Scoop 2 tablespoons of batter and shape it into a pancake, flattening it slightly with the back of a spoon.
- Fry the Pancakes: Fry for 3-4 minutes per side until the pancakes are golden brown and crispy on both sides.
- Drain Excess Oil: Remove the pancakes from the oil and place them on a paper towel-lined plate.
Serve:
- Serve Immediately: Serve the potato pancakes hot and crispy, topped with applesauce, sour cream, or any toppings of your choice.
Notes
- Herbs: Add chopped parsley or chives for extra flavor.
- Cheese Option: Grate some cheddar or Parmesan into the batter for a cheesy twist.
- Sweet Option: Add a bit of sugar or cinnamon for a sweeter variation that pairs beautifully with applesauce.
- Baked Version: For a healthier option, bake the pancakes at 400°F (200°C) for 20 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Snack
- Cuisine: German
- Diet: Vegetarian
