- 4 large russet potatoes (about 2 pounds), peeled and grated
- 1 medium onion, finely grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder
- Vegetable oil, for frying
- Grate the Potatoes: Rinse the peeled potatoes and grate them using the large holes of a box grater or a food processor fitted with a grating attachment. Place the grated potatoes in a large bowl.
- Prepare the Onion: Finely grate the medium onion and add it to the bowl with the grated potatoes.
- Squeeze Out Excess Liquid: Using your hands, squeeze out as much liquid as possible from the grated potatoes and onions. This step is crucial to ensure crispy pancakes.
- Mix the Batter: Add the eggs, all-purpose flour, salt, black pepper, and baking powder to the bowl with the grated potatoes and onions. Mix everything together until well combined.
- Heat the Oil: In a large skillet or frying pan, add enough vegetable oil to cover the bottom with about 1/4 inch of oil. Heat the oil over medium-high heat until it shimmers but does not smoke.
- Fry the Pancakes: Once the oil is hot, carefully drop spoonfuls of the potato batter into the pan, flattening them slightly with the back of the spoon to form pancakes. Fry the pancakes in batches, making sure not to overcrowd the pan.
- Cook Until Golden Brown: Fry the pancakes for about 3-4 minutes per side or until they are golden brown and crispy. Use a slotted spatula to flip them over gently.
- Drain Excess Oil: Remove the cooked pancakes from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Serve: Serve the German Potato Pancakes hot, as they are best enjoyed immediately. You can serve them with applesauce, sour cream, or a sprinkle of sugar on top.
Note: You can keep the cooked pancakes warm in a 200°F (93°C) oven if you are making them in batches.
Enjoy your delicious and crispy German Potato Pancakes!