German Potato Pancakes Classic (Print Version)
Golden shredded potato pancakes with onion, eggs, and flour, fried until crispy and served with classic toppings.
# Ingredients:
→ Main Ingredients
01 -
4 large russet potatoes, peeled
02 -
1 small yellow onion, finely chopped
03 -
2 large eggs, beaten
04 -
1/4 cup all-purpose flour
05 -
1 teaspoon kosher salt
06 -
1/2 teaspoon freshly ground black pepper
07 -
Vegetable oil, for frying
# Steps:
01 -
Peel and coarsely grate the potatoes. Place the grated potatoes in a clean kitchen towel and thoroughly squeeze out any excess liquid.
02 -
Transfer the drained potatoes to a large bowl. Add the finely chopped onion and mix until well combined.
03 -
Beat the eggs in a separate bowl, then add them to the potato mixture. Sprinkle in flour, salt, and black pepper. Stir until the mixture is uniformly combined.
04 -
Heat a generous layer of vegetable oil in a large skillet over medium heat. Using a spoon, place portions of the potato mixture into the hot oil. Flatten each portion into a pancake shape and fry for 3 to 4 minutes on each side or until golden brown.
05 -
Place the fried pancakes on a plate lined with paper towels to absorb excess oil. Serve hot with desired accompaniments such as sour cream, applesauce, or smoked salmon.
# Notes:
01 -
For extra crispiness, ensure potatoes are well-drained before mixing. Adjust heat as needed to prevent burning.