German Potato Pancakes: A Crispy, Savory Delight

Method to Make German Potato Pancakes

Preparing the Potato Pancake Mixture:

Grate the Potatoes and Onion: Begin by peeling the potatoes and grating them using the large holes on a box grater or a food processor with a grating attachment. Grate the onion as well, and combine it with the grated potatoes in a large mixing bowl.
Remove Excess Moisture: After grating, place the potato and onion mixture into a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial for achieving crispy pancakes, as too much moisture can result in soggy pancakes.
Mix the Ingredients: In a large bowl, combine the drained potato and onion mixture with the eggs, flour, salt, pepper, and nutmeg (if using). Mix everything together until well combined. The mixture should be moist but not watery.

Frying the Potato Pancakes:

Heat the Oil: Heat about 1/4 inch of vegetable oil or clarified butter in a large skillet over medium-high heat. The oil should be hot but not smoking. You can test the oil by dropping a small amount of the potato mixture into the pan—if it sizzles immediately, the oil is ready.
Form the Pancakes: Using a large spoon or your hands, scoop about 1/4 cup of the potato mixture and drop it into the hot oil. Flatten it with the back of the spoon or a spatula to form a pancake about 1/4 inch thick. Repeat with the remaining mixture, leaving enough space between the pancakes to allow them to cook evenly.
Fry Until Golden Brown: Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning. Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
Keep Warm: If you’re making a large batch, keep the pancakes warm in a low oven (about 200°F or 95°C) while you fry the remaining pancakes.

Serving German Potato Pancakes:

German Potato Pancakes are best served hot and crispy. They are traditionally served with applesauce or sour cream, but they also pair wonderfully with savory toppings like smoked salmon, chives, or a dollop of crème fraîche. For a hearty meal, you can serve them alongside sausages or a fresh salad.

Tips for the Perfect Potato Pancakes:

Use Starchy Potatoes: Russet potatoes are ideal for this recipe because their high starch content helps bind the pancakes and creates a crispy texture.
Grate and Drain: Grating the potatoes finely and thoroughly draining the excess moisture is key to achieving crispiness. If the mixture is too wet, the pancakes will be difficult to cook evenly.
Watch the Heat: Maintain medium-high heat while frying, and adjust as necessary. Too low, and the pancakes will absorb too much oil; too high, and they might burn before cooking through.
Serve Immediately: These pancakes are best enjoyed fresh out of the pan, while they’re still hot and crispy. If you have leftovers, you can reheat them in the oven, but they’re at their best right after frying.