German Potato Pancakes
German Potato Pancakes
Ingredients
For the Potato Pancakes
- 4 large potatoes, peeled
- 1 medium onion
- 1/4 cup all-purpose flour
- 1 egg, whisked
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup vegetable oil, for frying, or as needed
For Serving
- 1 cup sour cream
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Peel the potatoes. Using a box grater, finely grate all the peeled potatoes into a pile.
⏱️ 5 min
- 2
Place the grated potatoes into a cheesecloth. Gather the edges of the cheesecloth and firmly squeeze out as much liquid as possible from the grated potatoes. Discard the liquid.
⏱️ 5 min
- 3
Using the same box grater, finely grate the onion.
⏱️ 3 min
- 4
Transfer the squeezed grated potatoes to a large mixing bowl. Add the grated onion to the bowl.
⏱️ 2 min
- 5
Add the all-purpose flour, whisked egg, salt, and black pepper to the potato and onion mixture in the bowl.
⏱️ 2 min
- 6
Mix all the ingredients thoroughly with a spoon or your hands until well combined.
⏱️ 3 min
- 7
Heat the vegetable oil in a large frying pan over medium heat. The oil should be about 1/4 inch deep.
⏱️ 3 min
- 8
Once the oil is hot (a small drop of batter should sizzle immediately), spoon portions of the potato mixture into the pan, forming small, flat pancakes, about 3-4 inches in diameter. Do not overcrowd the pan.
⏱️ 3 min
- 9
Fry the pancakes for 3-5 minutes per side, or until they have crispy, golden-brown edges and are cooked through. Use a spatula to carefully flip the pancakes.
⏱️ 10 min
- 10
Once cooked, remove the potato pancakes from the pan and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more oil to the pan if needed.
⏱️ 7 min
- 11
Serve the German Potato Pancakes immediately, topped with a generous dollop of sour cream and garnished with freshly chopped chives.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
German Potato Pancakes
For the Potato Pancakes
- 4 large potatoes, peeled
- 1 medium onion
- 1/4 cup all-purpose flour
- 1 egg, whisked
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup vegetable oil, for frying, or as needed
For Serving
- 1 cup sour cream
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Peel the potatoes. Using a box grater, finely grate all the peeled potatoes into a pile.
⏱️ 5 min - 2
Place the grated potatoes into a cheesecloth. Gather the edges of the cheesecloth and firmly squeeze out as much liquid as possible from the grated potatoes. Discard the liquid.
⏱️ 5 min - 3
Using the same box grater, finely grate the onion.
⏱️ 3 min - 4
Transfer the squeezed grated potatoes to a large mixing bowl. Add the grated onion to the bowl.
⏱️ 2 min - 5
Add the all-purpose flour, whisked egg, salt, and black pepper to the potato and onion mixture in the bowl.
⏱️ 2 min - 6
Mix all the ingredients thoroughly with a spoon or your hands until well combined.
⏱️ 3 min - 7
Heat the vegetable oil in a large frying pan over medium heat. The oil should be about 1/4 inch deep.
⏱️ 3 min - 8
Once the oil is hot (a small drop of batter should sizzle immediately), spoon portions of the potato mixture into the pan, forming small, flat pancakes, about 3-4 inches in diameter. Do not overcrowd the pan.
⏱️ 3 min - 9
Fry the pancakes for 3-5 minutes per side, or until they have crispy, golden-brown edges and are cooked through. Use a spatula to carefully flip the pancakes.
⏱️ 10 min - 10
Once cooked, remove the potato pancakes from the pan and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more oil to the pan if needed.
⏱️ 7 min - 11
Serve the German Potato Pancakes immediately, topped with a generous dollop of sour cream and garnished with freshly chopped chives.
⏱️ 2 min