Description
Crispy on the outside and soft on the inside, these German potato pancakes are a comforting and delicious dish made with shredded potatoes, onion, and a simple batter. Perfect for breakfast, brunch, or a light dinner.
Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 medium potatoes, peeled and shredded
- ½ cup finely chopped onion
- ¼ cup vegetable oil
Instructions
- In a large bowl, beat the eggs lightly.
- Add the flour, baking powder, salt, and pepper, and mix until smooth.
- Stir in the shredded potatoes and chopped onion until well combined.
- Heat vegetable oil in a large skillet over medium heat.
- Drop heaping tablespoonfuls of the mixture into the hot oil and flatten gently.
- Cook for about 3 minutes per side, or until golden brown and crispy.
- Transfer to a plate lined with paper towels and repeat with remaining batter.
Notes
- Squeeze excess moisture from the shredded potatoes before mixing to prevent sogginess.
- Use starchy potatoes like Russets for the best texture.
- Serve with applesauce or sour cream for a classic touch.
- Rice flour can be used for a gluten-free version.
- Reheat in the oven to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: German
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
