German Potato Pancakes
Authentic German Potato Pancakes recipe
Equipment
- Food processor or mandolin, frying pan
Ingredients
- 2-1/2 lb or 1 kg Medium Potatoes, raw, peeled and grated
- 1 small onion, finely grated
- 2 large eggs
- 1/4 cup all-purpose flour (or more if needed)
- neutral oil, to cover the frying pan
Garnish
- 1 cup apple sauce
- 1 cup sour cream or creme fraiche
Instructions
- Peel, slice and grate the raw potatoes using a mandolin, or cube the raw potatoes and grate till fine in food processor.
- Put the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible
- Peel and grate the onion using a mandolin or food processor
- In a large bowl, beat the 2 eggs. Add the grated potatoes and grated onion, mix well. Add the flour and mix with a spatula. If the mixture looks too wet, add more flour. The mixture should feel gluey, not dry.
- Heat the frying pan, add oil to completely cover the surface with a thick layer. Heat oil till very hot. Scoop the potatoes mixture (1/3 cup to 1/2 cup depending on your prefered size) in the hot oil and use a spatula to flatten the potatoe mixture. Fry the pancakes till golden on both sides (about 3 to 5 minutes per side). Depending on your frying pan size, you can fry by batch of 2 to 3 potato pancakes at a time.
- Drain the pancakes on paper kitchen towel and keep warm, till you finish frying all the pancakes. Serve hot with a side of apple sauce and sour cream.
