German Potato Pancakes Dish (Print Version)
# Ingredients:
01 -
900g russet potatoes, peeled and grated
02 -
1 medium onion, grated
03 -
2 large eggs, beaten
04 -
30g all-purpose flour
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon ground nutmeg (optional)
08 -
Vegetable oil, for frying
→ For Serving
09 -
Applesauce or sour cream
10 -
Chopped chives (optional)
# Instructions:
01 -
Grate the peeled potatoes using a box grater or a food processor with a grating attachment. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess water as possible.
02 -
In a large bowl, mix the grated potatoes, grated onion, beaten eggs, flour, salt, pepper, and nutmeg (if using) until well combined.
03 -
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Scoop about 1/4 cup of the potato mixture into the hot oil and flatten it with a spatula to form a pancake.
04 -
Cook each pancake for 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining potato mixture, adding more oil as needed.
05 -
Serve the hot potato pancakes with applesauce or sour cream. Garnish with chopped chives, if desired.
# Notes:
01 -
Make it gluten-free by using gluten-free flour or potato starch.
02 -
Mix in chopped parsley or a bit of shredded cheese for additional flavor.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet for best results.