Description
Crispy, golden German Potato Pancakes made from grated Russet potatoes and onions, seasoned with a blend of spices, and pan-fried to perfection. Served warm with classic accompaniments like sour cream and applesauce, these traditional pancakes are a delightful side or main dish perfect for any meal.
Ingredients
Potato Pancakes
- 2 ½ pounds Russet potatoes
- 1/2 large yellow onion
- 2 eggs
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dill weed
- Canola oil, avocado oil, or vegetable oil (for pan frying)
For Serving
- Applesauce
- Sour cream
Instructions
- Preheat and Prepare: Preheat your oven to 250°F and place a metal cooling rack on a large rimmed baking sheet. This setup will keep your potato pancake batches warm while you cook the rest.
- Grate Onion and Potatoes: Using the medium holes of a box grater or preferably a food processor with a grating disc, grate the potatoes and then the onion without separating them. Transfer the mixture to a cheesecloth or clean kitchen cloth.
- Remove Excess Water: Twist the cheesecloth firmly over the sink to wring out as much liquid as possible from the potato and onion mixture. Repeat until almost no liquid comes out. Then transfer to a dry kitchen cloth and pat dry to remove remaining moisture.
- Make the Batter: In a large bowl, whisk the eggs. Then whisk in the flour, cornstarch, baking powder, salt, garlic powder, dried parsley, pepper, paprika, and dill weed. Add the grated potato and onion mixture and stir to coat thoroughly. Use clean hands to combine fully without overworking. The batter should be thick and moist but not runny; if too thin, add more flour one teaspoon at a time until thickened.
- Drop and Flatten: Heat 1/8 to 1/4 inch of oil in the bottom of a cast iron skillet over medium-high heat. Once hot, drop three 1/4-cup mounds of batter into the oil. Flatten each mound gently with the back of a spatula to form pancakes about 1/2 inch thick and 3 inches wide.
- Cook the Pancakes: Pan fry each potato pancake for about 3 minutes per side or until golden brown and cooked through. Adjust the heat as necessary to prevent burning. After cooking, transfer the pancakes to paper towels briefly to drain excess oil, then place them on the wire rack in the oven to stay warm.
- Serve: Serve the potato pancakes hot with freshly cracked salt and pepper to taste. Accompany them with applesauce and/or sour cream for a traditional and delicious experience.
Notes
- Make sure to thoroughly wring out the potato and onion mixture to ensure crispy pancakes and avoid sogginess.
- Adjust the flour quantity slightly if the batter seems too wet; the consistency should allow the pancakes to hold their shape without being runny.
- Use a cast iron skillet if possible for even heat distribution and better crispiness.
- Keeping cooked pancakes warm in the oven on a rack helps maintain their texture while you finish cooking the batch.
- Feel free to customize seasonings to taste, adding more or less of the herbs and spices based on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: German
