Ingredients (Makes about 15 pancakes)
- 6 medium gold potatoes, shredded
- 2 large eggs
- 2 tbsp all-purpose flour
- ½ cup finely chopped onion
- ¼ tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup vegetable oil (for frying)
Instructions
Step 1 – Prepare the Potatoes
Shred the potatoes and squeeze out any excess moisture using a clean kitchen towel. This step is essential for crispiness.
Step 2 – Mix the Batter
In a large bowl, combine shredded potatoes, eggs, flour, onion, baking powder, salt, and pepper. Use clean hands or a spatula to mix until fully incorporated.
Step 3 – Heat the Oil
Place a skillet over medium-high heat and add the vegetable oil. The oil should be hot enough that a small drop of batter sizzles immediately.
Step 4 – Fry the Pancakes
Using about ¼ cup of mixture per pancake, drop into the hot oil and flatten slightly. Cook for 3–4 minutes per side, or until golden brown and crispy.
Step 5 – Drain & Serve
Transfer pancakes to a paper towel-lined plate to remove excess oil. Serve immediately while hot and crispy.
Chef’s Tips
- For a little kick, add a pinch of cayenne pepper.
- Fresh herbs like parsley or chives add a lovely burst of color and flavor.
- For a heartier option, fold in small bits of cooked, crumbled sausage before frying.
Storing & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Let cool completely, then freeze for up to 3 months.
- Reheat: Warm in a skillet for best crispness, or use the microwave for a quick heat.
Nutrition (per pancake)
Calories: 107 | Carbs: 14g | Protein: 2g | Fat: 5g | Fiber: 2g | Vitamin C: 14mg
Now it’s your turn!
If you make these German Potato Pancakes, I’d love to hear how you served them. Do you stick with classic sour cream, go sweet with applesauce, or add your own creative twist? Share your delicious ideas and tag your creations – let’s inspire each other with flavor!