Crispy Potato Pancakes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 small yellow onion
02 -
1 pound of russet potatoes
03 -
1 large egg
04 -
3 tablespoons plain flour
→ Seasonings & Oil
05 -
Vegetable oil for frying
06 -
A pinch of black pepper for savory flavor
07 -
Pinch of salt, plus more for sprinkling
# Instructions:
01 -
Peel and clean the potatoes, then shred them along with the onion using the large side of a box grater.
02 -
Squeeze out any extra liquid from the grated potato mixture before moving on.
03 -
Stir together the egg, salt, pepper, and flour with the grated potatoes and onion until blended well.
04 -
Warm up some oil in a skillet, scoop 2 spoonfuls of batter per pancake, press them flat, and fry for 3–4 minutes on each side until nicely browned.
05 -
Refry the pancakes briefly, about 30–60 seconds on each side, to make them extra crunchy.
06 -
Enjoy the pancakes hot right after they're ready, and pair them with your favorite toppings.
# Notes:
01 -
Options for toppings include sour cream, applesauce, or a sprinkle of brown sugar.
02 -
Double frying helps make them super crispy.
03 -
They're best enjoyed fresh, straight from the pan while they're hot.
04 -
A classic treat that's a staple in German cooking.