Crispy Traditional German Potato Pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Russet potatoes (2½ pounds)
02 -
Large yellow onion (½)
03 -
Large eggs (2)
04 -
All-purpose flour (¼ cup)
05 -
Cornstarch (1 tablespoon)
06 -
Baking powder (½ teaspoon)
→ Seasonings
07 -
Salt (1 teaspoon)
08 -
Garlic powder (1 teaspoon)
09 -
Dried parsley (1 teaspoon)
10 -
Black pepper (¼ teaspoon)
11 -
Paprika (¼ teaspoon)
12 -
Dried dill weed (¼ teaspoon)
→ For Cooking & Serving
13 -
Canola, avocado, or vegetable oil for frying
14 -
Applesauce for serving (optional)
15 -
Sour cream for serving (optional)
# Instructions:
01 -
Heat oven to 250°F. Place a metal cooling rack inside a rimmed baking sheet for keeping batches warm.
02 -
Using a food processor with grating disc or box grater, grate potatoes and onion. Transfer to a cheesecloth or clean kitchen towel.
03 -
Twist cheesecloth firmly over sink to wring out as much liquid as possible. Repeat several times, then pat mixture dry with clean towel.
04 -
Whisk eggs in large bowl. Add flour, cornstarch, baking powder and seasonings. Stir in potato mixture until well combined but not overworked.
05 -
Heat ⅛-¼ inch oil in cast iron skillet over medium-high. Drop ¼-cup portions and flatten to ½-inch thickness. Fry 3 minutes per side until golden brown.
06 -
Drain briefly on paper towels, then transfer to prepared rack in warm oven while cooking remaining batches.
# Notes:
01 -
Can prep potatoes ahead by storing in cold water
02 -
Freezes well for up to 3 months
03 -
Best reheated in oven or air fryer to maintain crispiness