German Style Crisp Potato Pancakes
Crispy, golden, and irresistibly flavorful, German Style Crisp Potato Pancakes are the ultimate comfort food with a European flair. Made from finely grated russet potatoes and onions, these savory delights are masterfully seasoned with salt and pepper, then brought together with eggs and a touch of flour for the perfect balance of texture and taste. The secret to their signature crunch lies in squeezing out all excess moisture before pan-frying each pancake to a golden perfection. Serve these classic potato pancakes fresh out of the skillet with a dollop of tangy sour cream or a side of sweet applesauce for a satisfying dish that works as an appetizer, side, or even a hearty snack. With minimal prep and maximum flavor, this is a recipe you'll return to again and again! Keywords: German potato pancakes, crisp potato recipes, potato pancake recipe, European appetizers.
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Ingredients
- 4 large russet potatoes
- 1 medium yellow onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup vegetable oil
- 1 serving applesauce or sour cream (optional, for serving)
Directions
Step 1
Peel the potatoes and onion. Using a box grater or food processor, grate the potatoes and onion finely.
Step 2
Place the grated mixture in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to ensure crisp pancakes.
Step 3
Transfer the dry potato and onion mixture to a large mixing bowl. Add the eggs, flour, salt, and ground black pepper. Mix well to combine into a cohesive batter.
Step 4
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
Step 5
Scoop approximately 1/4 cup of the potato mixture into the hot skillet and flatten it gently with the back of a spoon to form a thin pancake, about 3-4 inches in diameter.
Step 6
Cook for 3-4 minutes on each side, or until the pancakes are golden brown and crispy. Adjust the heat as needed to prevent burning.
Step 7
Use a slotted spatula to remove the pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Step 8
Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
Step 9
Serve hot with applesauce or sour cream on the side, as desired.
Nutrition Facts
| Serving size | (1673.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2384.1 |
| Total Fat 114.5g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 372mg | 0% |
| Sodium 2675.3mg | 0% |
| Total Carbohydrate 306.4g | 0% |
| Dietary Fiber 24.9g | 0% |
| Total Sugars 30.5g | |
| Protein 51.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 273.4mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 7169.0mg | 0% |
Source of Calories