Ingredients
- 2 lbs (about 4 large) russet potatoes, peeled
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Optional: applesauce or sour cream for serving
Instructions
1. Grate the potatoes using a box grater or food processor, then place in a clean towel and wring out excess liquid.
2. In a large bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper. Mix well.
3. Heat a generous layer of oil in a skillet over medium heat.
4. Scoop about 1/4 cup of the potato mixture into the skillet and flatten with a spatula.
5. Fry 3–4 minutes per side until golden brown and crisp. Don’t overcrowd the pan.
6. Transfer pancakes to a paper towel-lined plate. Repeat with remaining batter.
7. Serve hot with sour cream or applesauce on the side.
Notes
For extra crispy pancakes, ensure potatoes are well-drained. You can keep cooked pancakes warm in a 200°F oven while frying the rest. Pairs well with German sausages or roasted vegetables.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Side Dish
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 25mg