Ingredients
Scale
- 4 medium russet potatoes, peeled and grated
- 1 medium onion, finely grated
- 1 large egg
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil (for frying)
- Applesauce
- Sour cream
- Fresh herbs (chives, parsley)
Instructions
- Peel and grate the potatoes, then squeeze out as much moisture as possible using a clean kitchen towel.
- In a large bowl, combine the grated potatoes and onion. Add the egg, flour, baking powder, salt, and pepper, then mix until well combined.
- Heat the vegetable oil in a large frying pan over medium-high heat.
- Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly to form pancakes.
- Fry the pancakes for 4-5 minutes on each side until golden brown and crispy.
- Remove from the pan and let drain on paper towels to absorb excess oil.
Notes
Remove as much moisture from the potatoes as possible for extra crispiness. Can customize with grated carrots or zucchini.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg