Mike’s German Potato Pancakes
At a Glance
- Prep
- 30 minutes
- Cook
- 20 minutes
- Servings
- about 4 servings
Categories
- Side Dish
- German
- Easy
Dietary
- Nut-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Crispy and savory, homemade German Potato Pancakes make a delightful side dish with a dollop of sour cream or applesauce.
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Ingredients
- 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
Grate Grate 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.
Combine In a large bowl, combine the grated potatoes, chopped onion, beaten eggs, flour, salt, and black pepper. Mix well until all ingredients are evenly combined.
Heat Heat vegetable oil in a large skillet over medium-high heat.
Drop potato mixture into oil Take 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.
Fry Fry 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.
Transfer Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.
Serve Serve the German potato pancakes warm with a side of sour cream and applesauce
