Crispy German Potato Pancakes (Printable Version)
Crunchy outside, soft inside German potato pancakes. Add something sweet or cheesy on top if you want.
# What You'll Need:
→ Base
01 -
Pinch of black pepper
02 -
Pinch of salt plus more for tasting
03 -
1 large egg
04 -
3 tbsp all-purpose flour
05 -
1 small yellow onion
06 -
1 lb russet potatoes
→ For Cooking
07 -
Vegetable oil for frying
# Steps to Follow:
01 -
Pop those pancakes back in the skillet for about a minute on each side if you want even more crunch.
02 -
Warm up some oil over medium heat. Scoop out about two spoonfuls of batter for each cake, flatten them down, and let them get golden for three or four minutes on both sides.
03 -
Toss salt, pepper, egg, and flour right into your onions and potatoes. Use your hands to squish it all together until it gets thick and sticky.
04 -
Grab a big grater and shred both potatoes and onion. Squeeze out as much liquid as you can.
# Additional Notes:
01 -
Tastes awesome with applesauce, a sprinkle of brown sugar, or a scoop of sour cream
02 -
Eat these fresh out of the pan while they're still super crispy