Potato Pancakes

There are a handful of foods that I could eat basically every day and never tire of them. Potato pancakes are definitely on that list. Every time I see them on a menu, whether at a Jewish deli, German restaurant, or really anywhere, they will be ordered and devoured quickly. Thankfully J. shares my obsession with these crispy beauties.

Potato Pancakes

  • 2.5 cups shredded potatoes (about 3-4 medium potatoes)
  • 1/2 onion
  • 1 egg
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp baking powder
  • Vegetable or canola oil
  • Optional toppings: parsley, applesauce, sour cream

As a shortcut, I purchased Simply Potatoes non-seasoned, pre-shredded hash browns to use as my potato base. Otherwise, you can peel 3 medium potatoes and in a bowl, grate them to get about 2 cups of shredded potatoes. If you go for the fresh route, place the shredded potatoes in a dish towel and squeeze to get any excess liquid of out them and return to the bowl.

In the same bowl grate half an onion. Then add your egg, salt, pepper, baking soda, and flour. Use your hands to combine. Make sure everything is evenly coated and no dry ingredients remain.  If the mixture seems too sticky, add in a little more flour.

In a large skillet, pour in oil to cover the bottom of the skillet. Heat the oil on medium heat until it’s about 350 F. (If you don’t have a heat thermometer, Spruce Eats offers some great tips on how to tell when your oil is hot enough).

Use a 1/4 cup measuring cup to scoop the potato mixture and (carefully) drop into the oil. Use the back of the measuring cup or a spatula to flatten down the ball into 1/2-inch pancakes. Repeat until the skillet is full, but not overly crowded. Cook for about 3 – 4 minutes per side until golden brown and crispy. While frying, line a plate or baking sheet with paper towels. Remove the potato pancakes to the paper towels to let the excess oil drain before serving.

Enjoy! These potato pancakes are nice and crisp on the outside while still staying soft on the inside. A great accompaniment to other German favorites like wiener schnitzel or as a fun twist to breakfast hash browns! I love mine both savory with a little parsley and sour cream, or sweet with a little applesauce.

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