German Potato Pancakes
Delicious German Potato Pancakes made with shredded potatoes and onion, perfect with Bratwurst and cranberry sauce.
Equipment
- large bowl
- Skillet
Ingredients
Batter
- 2 large eggs
- 2 tablespoons all-purpose flour can swap for potato starch for gluten-free
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 medium russet potatoes peeled and shredded
- ½ cup finely chopped onion
- ¼ cup vegetable oil or as needed for frying
Instructions
Cooking 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. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven to restore crispness.
Nutrition
Serving: 1pancakeCalories: 283kcalCarbohydrates: 41gProtein: 7gFat: 11gSaturated Fat: 2gCholesterol: 62mgSodium: 246mgPotassium: 943mgFiber: 5gSugar: 2gVitamin C: 43mgCalcium: 47mgIron: 2mg
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