These savory German-style potato pancakes are crispy on the outside and tender on the inside, perfect as a main dish with Bratwurst or served as a side with cranberry sauce and maple syrup for a unique twist.
Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 medium potatoes, peeled and shredded
- ½ cup finely chopped onion
- ¼ cup vegetable oil, for frying
Instructions
Step 1: Prepare the Batter
In a large mixing bowl, beat together the eggs, flour, baking powder, salt, and pepper. Add the shredded potatoes and chopped onion, stirring until the mixture is well combined.
Step 2: Heat the Oil
In a large skillet, heat the vegetable oil over medium heat. You want the oil hot enough to sizzle when the potato mixture is added.
Step 3: Form and Fry the Pancakes
Using a heaping tablespoon, drop portions of the potato mixture into the hot oil, pressing each one gently to flatten it into a pancake shape. Cook each side for about 3 minutes, or until golden brown and crisp.
Step 4: Drain and Serve
Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Repeat the process with the remaining potato mixture, adding more oil to the pan if necessary.
Serving Suggestions
- Serve warm with Bratwurst and cranberry sauce, and drizzle with maple syrup if desired for a sweet-savory flavor combination.
These potato pancakes make a deliciously satisfying meal or appetizer with a touch of German tradition!