Description
Crispy german potato pancakes dance with golden-brown perfection, offering a delightful taste of traditional German comfort cuisine. Served hot with applesauce or sour cream, these latkes promise a satisfying culinary journey you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 russet potatoes, peeled
- 1 small onion, peeled
- 2 large eggs
Dry Ingredients:
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Ingredients:
- 1/4 cup (60 milliliters) vegetable oil
- Applesauce (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Shred potatoes and onion using a grater, creating fine, uniform strands that will ensure even cooking and texture.
- Wrap the grated mixture in a clean cloth and vigorously squeeze to extract maximum moisture, preventing soggy pancakes.
- Transfer the dried potato-onion blend into a mixing bowl and integrate eggs, flour, baking powder, salt, and pepper until the mixture achieves a cohesive consistency.
- Preheat a large skillet with vegetable oil to medium-high heat, approximately 375°F, ensuring the oil is hot enough for crisp exterior.
- Carefully drop spoonfuls of potato mixture into the sizzling oil, using the spoon’s back to flatten each pancake into thin, uniform rounds.
- Cook each pancake for 3-4 minutes per side, watching for a rich golden-brown color and crispy edges that indicate perfect doneness.
- Transfer cooked pancakes onto paper towels to absorb excess oil and maintain crispiness.
- Plate the pancakes immediately while hot, complementing with tangy applesauce and garnishing with fresh parsley for added flavor and visual appeal.
Notes
- Squeeze potatoes thoroughly to ensure crispy, not soggy pancakes that hold their shape perfectly during frying.
- Choose starchy potatoes like Russet for maximum crispiness and better binding of the pancake mixture.
- Adjust flour quantity based on potato moisture to maintain ideal pancake consistency – less flour for lighter texture, more for firmer pancakes.
- Make these gluten-free by substituting all-purpose flour with almond or rice flour, keeping the traditional flavor intact.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast, Lunch, Dinner, Snacks, Appetizer
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 365 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg