German Potato Pancakes Crisp (Printer-Friendly Version)

Crisp, golden potato pancakes with tender centers. Enjoy with applesauce, sour cream, or topped with a fried egg.

# Ingredients Needed:

→ Main Ingredients

01 - 2 pounds russet potatoes, peeled and coarsely grated
02 - 1 medium yellow onion, grated
03 - 1 large egg
04 - 1/4 cup all-purpose flour
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper

→ For Frying

07 - 1 cup vegetable oil

→ To Serve

08 - Applesauce, for serving (optional)
09 - Sour cream, for serving (optional)

# Step-by-Step Directions:

01 - Thoroughly wash and peel the russet potatoes. Coarsely grate potatoes and onion using the large holes of a box grater. Combine grated potatoes and onion in a large bowl.
02 - Firmly squeeze handfuls of the potato and onion mixture over the sink or in a clean towel to remove as much liquid as possible. Proper moisture removal is essential for crisp texture.
03 - Place the drained potato mixture in a clean bowl. Add flour, egg, salt, and black pepper. Use hands or a spatula to combine until the mixture is just bound. If it appears too wet, add an additional small amount of flour by the teaspoon.
04 - Pour vegetable oil into a large, heavy-bottomed skillet or cast iron pan to a depth of approximately 1/4 inch. Heat over medium-high heat until a small amount of batter sizzles upon contact.
05 - Drop 2-tablespoon portions of batter into the hot oil, flattening gently with a spatula to about 1/2-inch thickness. Fry in batches, being careful not to overcrowd, 2–3 minutes per side or until golden brown and edges are crisp.
06 - Transfer cooked pancakes to a plate lined with paper towels. Do not stack to preserve crispness. Season immediately with a pinch of salt while hot.
07 - Increase heat slightly. Return pancakes to the hot oil and fry each side for an additional 30 seconds for exceptional crispiness.
08 - Place pancakes on fresh paper towels. Serve hot with applesauce or sour cream on the side.

# Helpful Hints:

01 - Work quickly after grating potatoes to prevent discoloration; a splash of lemon juice can help if needed.
02 - Cast iron provides superior and even browning for maximum crispiness.
03 - Never stack cooked pancakes, as steam will soften them and eliminate the crisp crust.
04 - Leftovers reheat best in a hot dry skillet for a crisp finish; avoid microwaving to prevent sogginess.

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