Perfectly Crisp Potato Pancakes in a true German style. Wonderful with a dollup of Sour Cream on top.Difficulty: Beginner
Cuisine American, German
Keyword Sides
Method Stove Top
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 6
Equipment
Large Mixing Bowl
Small Mixing Bowl
12” Skillet
INGREDIENTS
2½Lbs.Russet Potatoes - peeled and grated
½Yellow Onion - grated
2Large Eggs
3Tbsp.AP Flour
1tsp.Salt
½tsp.Black Pepper
1pinchCayenne Pepper
1cupVegetable Oil - for frying
INSTRUCTIONS
Finely Grate potatoes and onion into a large bowl with 2" cold water. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture. Squeeze it again The mixture must be DRY!
Whisk eggs, flour, salt, black and cayenne pepper together in a small bowl until smooth.
Pour egg mixture into the large bowl and combine throughly with a spatula.
Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick.
Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more.
Repeat frying process with remaining batter.
Notes
Cover the bowl of batter with plastic wrap between uses to keep it from turning brown.Thoroughly squeeze all the liquid from the potatoes before mixing with the egg mixture. Otherwise, the pancakes will NOT crisp up.