German Potato Pancakes
Crisp edged potato pancakes made from grated russet potatoes and onion, fried until golden and served with sour cream or applesauce.
Equipment
- Box grater
- Clean kitchen towel
- Large skillet
- Instant read thermometer
- Wire rack
Ingredients
Main Ingredients
- 2 lb russet potatoes peeled and coarsely grated
- 1 small yellow onion grated
- 2 large eggs
- ¼ cup all purpose flour
- ¾ tsp kosher salt
- ½ tsp black pepper
- ½ cup vegetable oil for frying, plus more as needed
Instructions
Cooking
- Squeeze the shreds. Wring the grated potato and onion in a clean towel until nearly dry, which keeps the pancakes crisp instead of steamy.
- Bind the batter. Stir the dry shreds with the eggs, flour, salt, and pepper until evenly coated, then use right away.
- Heat the oil. Warm 1/4 inch of oil in a large skillet over medium heat until it reaches 350 degrees F.
- Fry in rounds. Press scant 1/4 cup mounds into the oil and fry 4 to 5 minutes per side until deep golden brown with lacy edges.
- Drain and hold. Rest the pancakes on a wire rack, season lightly with salt, and keep warm in an oven set to 200 degrees F between batches.
Notes
Substitutions: Swap half the russets for sweet potato, or fold in chopped chives.
Tips: Squeeze the shreds twice and fry in small batches so the oil stays hot. Skip the raw batter.
Storage: Refrigerate in an airtight container for up to 3 days and reheat on a rack in an oven set to 400 degrees F until 165 degrees F. Do not freeze.