My Granddaddy’s Favorite German Potato Pancakes
Ingredients
- 1small onion: Onions add flavor and moisture to the batter (contributing to the overall taste of the pancakes.)
- 1 lbpotatoes: Choose starchy potatoes like Russets or Idaho for crispy edges and a fluffy interior. The starch helps bind the pancake (enhancing its texture.)
- 1medium egg: The egg acts as a binder (helping to hold the ingredients together while providing richness.)
- 3 tbspflour: 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.
- Pinchof 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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.