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Crispy German Potato Pancakes
Alyssa

Crispy German Potato Pancakes

Golden and crispy German Potato Pancakes, perfectly seasoned for a delicious side or snack that’s sure to please every palate.
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Ingredients Method

Ingredients
  

  • 4 medium potatoes peeled and grated: Russet potatoes are ideal for their high starch content, which creates that coveted crispiness. Yukon Gold can be substituted for a creamier texture.
  • 1 medium onion finely grated or chopped: Onions add sweetness and depth to the flavor profile. They can be sautéed beforehand for a milder taste.
  • 1 large egg: The egg acts as a binder ensuring the pancakes hold together while frying. For a vegan alternative, you can use a flaxseed meal mixed with water.
  • 1/4 cup all-purpose flour: This helps provide structure to the pancakes; it can be replaced with gluten-free flour to accommodate dietary restrictions.
  • 1 tbsp cornstarch optional: This contributes to the crispiness of the pancakes; it’s optional but recommended for an extra crunch.
  • 1 tsp salt: Enhances the overall flavor of the pancakes.
  • 1/4 tsp black pepper: Adds a subtle kick to the dish.
  • 1/4 tsp garlic powder optional: For those who love garlic, this adds an aromatic flavor.
  • 1/2 tsp dried thyme or parsley optional: These herbs enhance the aroma and flavor, allowing for personal customization.
  • 1/4 cup vegetable oil for frying: Healthy oils like canola or sunflower oil work well, ensuring the pancakes fry evenly and create a crispy texture.
  • Sour cream or applesauce for serving: Traditional toppings that provide a cool contrast to the warm pancakes, offering either a tangy or sweet experience.

Method
 

  1. Prep Potatoes & Onions: Start by peeling and grating the 4 medium potatoes. Once grated, place them in a clean towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes. After removing the moisture, combine the grated potatoes with 1 finely grated or chopped medium onion.
  2. Mix Batter: In a large mixing bowl, combine the potato-onion mixture with 1 large egg, 1/4 cup all-purpose flour, 1 tbsp of cornstarch (if using), 1 tsp salt, 1/4 tsp black pepper, and any optional seasonings like 1/4 tsp garlic powder or 1/2 tsp dried thyme or parsley. Mix thoroughly until the batter is thick but moist.
  3. Heat Oil: In a large skillet, pour enough vegetable oil to cover the bottom, heating it over medium-high heat. To test the oil, drop in a small spoonful of the batter; if it sizzles, the oil is ready for frying.
  4. Fry Pancakes: For each pancake, scoop about 2 tablespoons of the mixture into the hot oil. Flatten it gently with a spatula. Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. If you want a perfectly crisp texture, avoid overcrowding the pan.
  5. Drain and Serve: Once cooked, place the pancakes on a plate lined with paper towels to absorb excess oil. Serve hot, with sour cream or applesauce, and feel free to get creative with additional toppings like smoked salmon or fresh herbs!