German Potato Pancakes
Delicious German Potato Pancakes made with shredded potatoes and onion, perfect alongside Bratwurst sausage and cranberry sauce.
Equipment
- large bowl
- large skillet
- spatula
- paper towel
Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour can substitute with potato starch for gluten-free
- 0.25 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 6 medium russet potatoes peeled and shredded
- 0.5 cup finely chopped onion
- 0.25 cup vegetable oil or as needed for frying
Instructions
- Gather all ingredients.
- Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in shredded potatoes and onion.
- Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil, working in batches. Flatten slightly by pressing with a spatula.
- Cook until golden brown and crisp, about 3 minutes per side.
- Transfer to a paper towel-lined plate to drain. You can cover them very loosely with aluminum foil to hold in heat without steaming them.
- Repeat with remaining potato mixture. Serve warm.
Notes
Pair with smoked salmon and sour cream for a fancy brunch. Add a pinch of smoked paprika or cayenne pepper for a touch of heat.
Nutrition
Serving: 3pancakesCalories: 283kcalCarbohydrates: 41gProtein: 7gFat: 11gSaturated Fat: 2gCholesterol: 62mgSodium: 246mgPotassium: 943mgFiber: 5gSugar: 2gVitamin C: 43mgCalcium: 47mgIron: 2mg
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