Mike’s German Potato Pancakes
Crispy and savory, homemade German Potato Pancakes make a delightful side dish with a dollop of sour cream or applesauce.
- Total Time: 50 minutes
Ingredients
Units
Scale
- 4 Potatoes, large, Peeled
- 1 onion, finely chopped
- 2 eggs, beaten
- 2 tablespoons of flour
- 1 Teaspoon of salt
- 1/2 Teaspoon of pepper
- 1/4 cup of Vegetable oil, for frying
- applesauce, for serving
- Sour Cream, for serving
Instructions
-
GrateGrate the peeled potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
-
CombineIn a large bowl, combine the grated potatoes, chopped onion, beaten eggs, flour, salt, and black pepper. Mix well until all ingredients are evenly combined.
-
HeatHeat vegetable oil in a large skillet over medium-high heat.
-
Drop potato mixture into oilTake a spoonful of the potato mixture and carefully place it in the hot oil, flattening it with the back of the spoon to form a pancake. Repeat to cook several pancakes at a time, but avoid overcrowding the pan.
-
FryFry the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat if needed to prevent burning.
-
TransferOnce cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.
-
ServeServe the German potato pancakes warm with a side of sour cream and applesauce
- Prep Time: 30
- Cook Time: 20
0 Comments