Potato Pancakes (Printable Version)
Golden and crispy pancakes made from freshly shredded potatoes and onions, offering a cozy and simple classic dish.
# Ingredients:
→ Pancake Mixture
01 -
1 small yellow onion, peeled
02 -
1 pound russet potatoes, skinned
03 -
3 tablespoons plain flour
04 -
A few twists of black pepper
05 -
A big pinch of salt, and extra for adjusting taste
06 -
1 large egg, whisked lightly
→ For Cooking
07 -
A splash of vegetable oil for frying
→ Optional Toppings
08 -
Yogurt-based dip
09 -
Sour cream
10 -
Applesauce
11 -
Brown sugar
# Steps:
01 -
Peel the potatoes, rinse them, and grab your box grater. Shred them into a mixing bowl using the coarsest side. Do the same with the onion, adding it to the bowl.
02 -
If your grated potatoes have too much liquid, press down with paper towels or a clean kitchen cloth to soak up the moisture.
03 -
Toss in the salt, pepper, flour, and egg into the potato-onion mix. Use your hands to fold everything together until it forms a sticky consistency.
04 -
Warm a large skillet over medium heat and drizzle in 1-2 tablespoons of oil. Scoop 2 tablespoons of batter for each pancake, placing it in the hot oil. Lightly press it down with the back of a spoon.
05 -
Cook the pancakes on each side for about 3-4 minutes. They should turn a nice golden-brown shade. Let excess oil drip off by placing them on paper towels.
06 -
If you like them extra crunchy, you can refry the pancakes for another 30-60 seconds on each side. This step isn't required, but it does make them crispier.
07 -
Serve these right away while they're warm and crunchy. Top with whatever you like: a dollop of sour cream, a spoon of applesauce, or even some brown sugar.
# Notes:
01 -
These are called 'Kartoffelpuffer' in Germany—one of their favorite foods, whether from a cart or a family kitchen.
02 -
You'll get better results if you thoroughly remove liquid from the grated potatoes.
03 -
It's best to eat these as soon as they're made, while they're still hot.