Name: German Potato Pancakes
Ingredients: Potatoes: 4 large Russet or Yukon Gold, peeled and grated; Onion: 1 small, grated; Eggs: 2 large; All-purpose flour: 3 tablespoons; Salt: 1 teaspoon; Black pepper: ½ teaspoon; Nutmeg: A pinch (optional, for authentic flavor); Vegetable oil: For frying

Ingredients

Potatoes: 4 large Russet or Yukon Gold, peeled and grated
Onion: 1 small, grated
Eggs: 2 large
All-purpose flour: 3 tablespoons
Salt: 1 teaspoon
Black pepper: ½ teaspoon
Nutmeg: A pinch (optional, for authentic flavor)
Vegetable oil: For frying

Instructions

Prepare the potatoes:
- Peel and grate the potatoes using a box grater or food processor.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
Mix the batter:
- In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and nutmeg. Mix well until the ingredients are evenly combined.
Heat the oil:
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering (approximately 350-375°F).
Fry the pancakes:
- Scoop 2-3 tablespoons of the potato mixture and drop it into the hot oil. Flatten gently with the back of a spoon to form a pancake.
- Fry for 2-3 minutes on each side, or until golden brown and crispy.
Drain and serve:
- Remove the pancakes from the skillet and place them on paper towels to drain excess oil. Keep them warm in a low oven if needed.
- Serve immediately with your choice of toppings, such as applesauce, sour cream, or smoked salmon.

Notes

Crispiness tip: Make sure to squeeze out as much liquid from the potatoes as possible before mixing.
Batch frying: Avoid overcrowding the skillet for even cooking.
Storage: Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat in a skillet or 400°F oven until hot and crispy.