German Potato Pancakes
These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.
These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.
- Carbohydrate 42.5390199337247 g
- Cholesterol 1.7694444441683 mg
- Fat 7.43362404175017 g
- Fiber 4.99559933462341 g
- Protein 6.17624873118536 g
- Saturated Fat 0.809611635218586 g
- Serving Size 1 1 serving (280g)
- Sodium 92.8551207334299 mg
- Sugar 37.5434205991013 g
- Trans Fat 0.155417713781322 g
- Calories 257 calories
Step-by-step
- In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
- Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
Dropping heaping tablespoonfuls of raw potato mixture into shimmering vegetable oil initiates the most critical phase of cooking, where exact duration matters less than visual feedback. Many cooks ruin batches by flipping too early or crowding the skillet, which traps moisture and yields soggy cakes instead of crisp discs. Cast iron or heavy stainless steel pans distribute heat evenly enough to prevent hot spots that burn the outside before the shredded potato cooks through.
Assessing doneness requires close observation of the edges and the underside color. When the perimeter turns a deep golden brown and the batter sets firmly around three minutes into the frying time, slide a thin metal spatula underneath to check the bottom. If the surface resists releasing from the pan or looks pale yellow, allow another thirty seconds of contact with the oil before attempting the turn.
Starch management dictates whether the interior stays tender or turns gummy. Russet potatoes contain the ideal starch-to-moisture ratio for binding without requiring excess flour, though waxy varieties like Yukon Golds demand thorough draining after shredding. Squeezing the grated raw potato in a clean kitchen towel removes excess liquid that would otherwise dilute the egg and flour binder.
Maintaining oil temperature between batches prevents greasy absorption. Adding cold mounds lowers the pan temperature instantly, so keep the burner at a steady medium and replenish the oil slightly between rounds if the surface appears dry. Drain each finished batch on wire racks rather than flat paper towels to allow air circulation underneath, which preserves the hard-won crust.
