Ingredients
- 1 lb russet potatoes
- 1 small yellow onion
- Pinch of salt (plus more for seasoning)
- Pinch of black pepper (for savory pancakes)
- 3 tbsp all-purpose flour
- 1 large egg
- Vegetable oil for frying
Instructions
- Prepare the Potatoes and Onion: Wash and peel the potatoes. Grate them into a bowl using the large grating side of a box grater. Grate the onion into the same bowl.
- Drain Excess Liquid: If there’s excess liquid pooling in the potato mixture, drain it off as much as possible.
- Make the Batter: Add the salt, black pepper (if making savory pancakes), flour, and egg to the potato-onion mixture. Use your hands to thoroughly mix everything together into a thick batter.
- Fry the Pancakes: Heat 1-2 tablespoons of vegetable oil over medium heat in a large skillet. Scoop about 2 tablespoons of the potato batter into the hot oil for each pancake. Flatten slightly with the back of a spoon or spatula.
- Cook Until Crispy: Fry the pancakes for 3-4 minutes per side, or until deeply golden brown and crispy on both sides. Transfer to a paper towel-lined plate to absorb any excess oil.
- For Extra Crunch: After all the pancakes are fried once, re-fry them for an extra 30-60 seconds per side to get extra crunch.
- Serve: Serve the potato pancakes immediately while hot and crispy. Top with applesauce, brown sugar, sour cream, or yogurt sauce, or any other desired toppings.
Notes
- If you prefer your pancakes sweeter, try adding a bit of cinnamon and brown sugar to the batter.
- These pancakes can also be made savory by serving them with sour cream or smoked salmon.
- For a lighter version, you can bake the pancakes in the oven instead of frying them, though they won’t have the same crispy texture.
- Leftovers can be stored in an airtight container in the fridge and re-crisped in a skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Side Dish, Comfort Food
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
