German potato pancakes, also known as Kartoffelpuffer or Reibekuchen, are a cherished comfort food. Here’s a recipe for German potato pancakes that your granddaddy would love:
- 4 large russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Sour cream or applesauce, for serving
- Prepare the Potatoes:
- After peeling the potatoes, place them in cold water to prevent browning. Grate the potatoes using a box grater or a food processor.
- Remove Excess Liquid:
- Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. You want the potatoes to be relatively dry.
- Mix the Batter:
- In a large bowl, combine the grated and squeezed potatoes, grated onion, eggs, flour, salt, and black pepper. Mix well until the ingredients are evenly combined.
- Heat the Oil:
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. The oil should be hot but not smoking.
- Fry the Pancakes:
- Using a large spoon or your hands, carefully drop spoonfuls of the potato mixture into the hot oil. Flatten each spoonful with the back of the spoon to create a pancake shape.
- Cook Until Golden Brown:
- Fry the potato pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat to prevent them from burning.
- Drain and Serve:
- Once the potato pancakes are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve Warm:
- Serve the German potato pancakes warm, accompanied by sour cream or applesauce for dipping. The creamy and tangy dip complements the crispy pancakes perfectly.