German Potato Pancakes Recipe: A Crispy, Golden Delight

Method:

1. Prepare the Potatoes and Onion: Start by peeling the potatoes and onion. Using a box grater, grate the potatoes and onion into a large bowl. If you prefer a finer texture, you can also use a food processor.
2. Remove Excess Moisture: To ensure your pancakes are crispy, it’s important to remove as much moisture as possible from the grated potatoes and onion. Place the mixture in a clean kitchen towel or cheesecloth and squeeze out the excess liquid. This step is crucial for achieving the perfect texture.
3. Combine Ingredients: In the bowl with the grated potatoes and onion, add the eggs, flour, salt, and pepper. Mix everything together until well combined. The eggs and flour act as a binder, helping the pancakes hold their shape during frying.
4. Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. The oil should be hot enough to sizzle when a small drop of the potato mixture is added.
5. Fry the Pancakes: Scoop about 1/4 cup of the potato mixture into the hot oil, pressing it down with a spatula to form a pancake. Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the pan, as this will lower the oil temperature and result in soggy pancakes.
6. Drain and Serve: Once cooked, remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve the German Potato Pancakes hot, with a side of applesauce or sour cream if desired.