Name: My Granddaddy’s Favorite German Potato Pancakes
Ingredients: 1 small onion: Onions add flavor and moisture to the batter, contributing to the overall taste of the pancakes.; 1 lb potatoes: Choose starchy potatoes like Russets or Idaho for crispy edges and a fluffy interior. The starch helps bind the pancake, enhancing its texture.; 1 medium egg: The egg acts as a binder, helping to hold the ingredients together while providing richness.; 3 tbsp flour: Flour helps to absorb moisture and gives structure to the pancakes. You can use all-purpose flour or substitute with gluten-free flour if needed.; Pinch of salt & pepper: Seasoning is essential to bring out the flavors in the ingredients. Feel free to adjust to your taste.; Oil for frying: Using a good quality oil, such as vegetable or canola, is important for frying to achieve that golden-brown crust.

Description

Enjoy My Granddaddy’s Favorite German Potato Pancakes—crispy, golden, and flavorful pancakes served with applesauce or sour cream for a delightful treat.

Ingredients

Scale

1 small onion: Onions add flavor and moisture to the batter, contributing to the overall taste of the pancakes.
1 lb potatoes: Choose starchy potatoes like Russets or Idaho for crispy edges and a fluffy interior. The starch helps bind the pancake, enhancing its texture.
1 medium egg: The egg acts as a binder, helping to hold the ingredients together while providing richness.
3 tbsp flour: Flour helps to absorb moisture and gives structure to the pancakes. You can use all-purpose flour or substitute with gluten-free flour if needed.
Pinch of salt & pepper: Seasoning is essential to bring out the flavors in the ingredients. Feel free to adjust to your taste.
Oil for frying: Using a good quality oil, such as vegetable or canola, is important for frying to achieve that golden-brown crust.

Instructions

Grate the onions and potatoes:
Using a grater or food processor, finely grate 1 small onion and 1 lb of potatoes. Place them in a clean kitchen towel and squeeze out excess moisture to ensure a crispy texture.
Mix the ingredients:
In a mixing bowl, beat 1 medium egg. Add the grated onion and potatoes to the bowl along with 3 tbsp of flour and a pinch of salt & pepper. Stir until well combined.
Heat the oil:
In a large frying pan, heat enough oil over medium heat to cover the bottom (about 1/4 inch deep). Test the oil by dropping in a small amount of the batter – it should sizzle immediately.
Fry the pancakes:
Using a 1/4 cup measuring cup, scoop the potato mixture and flatten it into the hot oil. Fry for about 3 minutes on each side or until golden brown. Avoid overcrowding the pan to ensure even cooking.
Drain and repeat:
Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture, adding more oil as necessary.
Serve:
Enjoy the pancakes hot, served with either sour cream or apple sauce for a delicious twist. The creamy texture of sour cream balances beautifully with the crispiness of the pancakes, while apple sauce adds a touch of sweetness.