Description
Crispy german potato pancakes deliver a delightful crunch with golden-brown edges straight from traditional German kitchens. Hearty potato goodness blends perfectly with classic herbs and seasonings, inviting you to savor an authentic culinary experience that connects generations of home cooks.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) potatoes
- 1 medium egg
Binding Ingredients:
- 3 tablespoons (45 milliliters) flour
- 1 small onion
Seasoning Ingredients:
- 1 pinch salt
- 1 pinch pepper (optional, for savory pancakes)
Oil for frying
Instructions
- Meticulously cleanse and remove outer layers from potatoes and onion under cool running water, ensuring all dirt and imperfections are eliminated.
- Utilize a sturdy grater to transform potatoes into delicate shreds, capturing them in a spacious mixing vessel. Finely mince the onion or grate using similar technique.
- If potato mixture appears excessively moist, gently press and extract surplus liquid using clean hands, allowing ingredients to reach optimal consistency.
- Incorporate seasonings and binding agents: sprinkle salt, optional pepper, introduce flour, and crack an egg into the potato-onion mixture. Thoroughly integrate components using fingertips for comprehensive blending.
- Warm a skillet with sufficient oil, establishing a medium heat environment that promotes even golden-brown caramelization.
- Carefully deposit small portions of batter into heated oil, gently pressing to create uniform thin pancakes. Monitor cooking progression, allowing approximately 3-4 minutes per side until surfaces transform into rich amber tones.
- Transfer freshly cooked pancakes onto absorbent paper towels, eliminating excess grease and maintaining crisp texture.
- Replenish oil as necessary and continue crafting pancakes until entire batter is transformed.
- Present immediately alongside complementary accompaniments like tangy applesauce, creamy sour cream, smooth yogurt, or traditional quark for enhanced culinary experience.
Notes
- Grating technique matters for perfect texture, using the large holes of a box grater ensures authentic, crispy pancakes.
- Squeeze out excess moisture from potatoes to prevent soggy results and achieve a crisp, golden-brown exterior.
- Mixing with hands helps combine ingredients thoroughly and creates a more consistent batter than using utensils.
- Control oil temperature to prevent burning; medium heat allows even cooking and a beautifully crisp finish.
- Avoid overcrowding the pan, which lowers oil temperature and leads to greasy, less crispy pancakes.
- Serve immediately for maximum crispiness, as potato pancakes tend to lose their crunch when left sitting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg