Description
Experience the authentic flavors of Germany with a batch of Buttery German Potato Pancakes, enhanced with a delightful culinary twist. This recipe offers a golden, crispy edge to a soft, savory center, made using a blend of grated potatoes and onions. Perfect for any meal, from brunch to dinner, these pancakes can be served with traditional condiments like applesauce and sour cream, or simply enjoyed on their own.
Ingredients
Scale
- 2 lbs russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 3 tablespoons all-purpose flour (or potato starch for a gluten-free option)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons vegetable oil
Instructions
- Prepare the Potatoes Grate the potatoes and onion into a large bowl. Transferring the mixture to a clean kitchen towel, squeeze out as much liquid as possible to ensure crispiness. Return the drained mixture to the bowl.
- Mix the Batter Combine eggs, flour, salt, and pepper with the potato-onion mixture until everything is well integrated.
- Fry the Pancakes Heat a large skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of vegetable oil. Place about 1/4 cup of the potato mixture into the skillet, flattening it with a spatula to about 1/4-inch thickness. Fry each side for 3-4 minutes until each pancake is golden brown and crispy. Continue with the remaining batter, adding more butter and oil as needed.
- Serve Present the pancakes hot, accompanied by traditional sides such as applesauce and sour cream, or a garnish of fresh chives.
- Prep Time: 20 minutes
- Cook Time: 15 minutes