German Potato Pancakes Crispy (Printer-Friendly)

Crisp golden pancakes of potato and onion with tender centers. Perfect with applesauce or sour cream.

# What You'll Need:

→ Main

01 - 2 pounds russet potatoes, peeled and coarsely grated
02 - 1 medium yellow onion, finely grated
03 - 1/2 cup all-purpose flour
04 - 1 large egg
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 3/4 cup vegetable oil, for frying

→ Serving Suggestions

08 - Applesauce, for serving
09 - Sour cream, for serving

# Steps to Follow:

01 - Wash and peel the potatoes thoroughly. Grate potatoes on the large holes of a box grater directly into a mixing bowl. Grate the onion and add to the potatoes.
02 - Transfer the potato and onion mixture to a clean kitchen towel. Squeeze firmly over the sink to extract as much liquid as possible. This is essential for crisp pancakes.
03 - Return the squeezed mixture to the bowl. Add flour, egg, salt, and black pepper. Combine gently with your hands until the mixture holds together. If too wet, add a little extra flour.
04 - In a large cast iron skillet or heavy-bottomed frying pan, heat vegetable oil over medium-high heat until a shred of potato sizzles immediately when dropped in.
05 - Scoop about 2 tablespoons of mixture per pancake and flatten slightly with the back of a spatula in the hot oil. Do not overcrowd the pan. Fry 3–4 minutes per side until deeply golden and crisp.
06 - After all pancakes are cooked, increase heat slightly. Briefly fry each pancake again on both sides for 30 seconds per side to maximize crunch.
07 - Transfer pancakes to a plate lined with paper towels. Do not stack. Season immediately with a pinch of salt while still hot.
08 - Serve warm with applesauce or sour cream on the side. Optionally, top with a fried egg or serve with smoked salmon for variation.

# Extra Suggestions:

01 - Potatoes discolor quickly once grated—work efficiently or mix with a little lemon juice to prevent browning.
02 - Salt the pancakes immediately after the final fry for optimal flavor absorption.
03 - Leftovers reheat best in a hot dry skillet; avoid microwaving to preserve crispness.

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