Ingredients
Equipment
Method
Prepare the Potato Mixture
- Using a box grater (coarse side) or a food processor with a grating attachment, grate the peeled potatoes and onion.
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is important for crispy pancakes. Tip: Don’t skip this step! Excess moisture will make the pancakes soggy.
- Transfer the squeezed potato and onion mixture to a large mixing bowl.
Combine Ingredients:
- Add the egg, flour, and salt to the bowl with the potato mixture.
- Mix well until everything is thoroughly combined. The batter should be thick but still somewhat loose. Tip: If the batter seems too wet, add a tablespoon of flour at a time until you reach the desired consistency.
Heat the Oil:
- Place a large skillet or frying pan over medium heat.
- Add about 1/4 inch of oil or butter to the pan. (We aways use butter)
- Heat the oil until it shimmers and a small piece of potato sizzles gently when dropped into it. Tip: The oil needs to be hot enough to crisp the pancakes but not so hot that they burn.
Fry the Pancakes:
- Carefully drop spoonfuls of the potato mixture into the hot oil, forming small pancakes (about 3-5 inches in diameter). Don’t overcrowd the pan; work in batches.
- Flatten the pancakes slightly with the back of a spoon.
- Fry for 3-4 minutes per side, or until golden brown and crispy. Tip: If the pancakes are browning too quickly, reduce the heat slightly.
Drain and Serve:
- Remove the cooked pancakes from the pan and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately while hot and crispy.
Add Toppings:
- Serve with your choice of toppings. Traditional German toppings include applesauce, sour cream, and/or a sprinkle of sugar. Growing up, my mother always made them with applesauce and a sprinkle of sugar.
