DE
Germany
Europe
DE
Crisp German potato pancakes made with grated potato and onion.
20 min
25 min
4 servings
Easy
45 min
2 lb (900 g) russet potatoes, peeled 1 small yellow onion 2 large eggs 1/4 cup (30 g) all purpose flour 1 tsp kosher salt 1/4 tsp black pepper 1/4 tsp ground nutmeg, optional 1/2 cup (120 ml) neutral oil, plus more as needed Applesauce or sour cream, for serving
1. Grate potatoes and onion using the large holes of a box grater. 2. Put the mixture in a clean towel and squeeze firmly to remove as much liquid as possible. 3. Mix with eggs, flour, salt, pepper, and nutmeg. 4. Heat about 1/4 inch oil in a large skillet over medium high heat. 5. Add about 1/4 cup mixture per pancake and flatten to about 1/4 inch thick. 6. Fry for 3 to 4 minutes on the first side until crisp and brown. Flip and cook for another 3 minutes. 7. Drain and season lightly with salt. 8. Repeat with the remaining mixture and serve immediately with applesauce or sour cream.
SCHNAX TIP
Squeeze out as much potato water as possible. Thin pancakes get crisp outside while cooking through in the center.