Golden brown disks of crispy goodness, these potato pancakes are classic a German comfort food. Enjoy them with applesauce or sour cream!
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
AuthorThe Kitchen Maus
Ingredients
1.5lbsof Russet Potatoespeeled and roughly chopped
1/2Onionroughly chopped
1/4cupof All Purpose Flour
1Egg
1/2tspof Salt
Generous pinch of Baking Powder
Generous pinch of Ground Nutmeg
A splash of Lemon Juice
Canola Oil for frying
Extra Equipment
Food Processor
Instructions
Heat your frying pan on medium - medium high heat. Wash, peel and chop the potatoes in to large pieces. Roughly chop the onions. Place potatoes, onions and all the rest of the ingredients in a food processor. Pour oil into hot pan until it's between 1/8 - 1/4 of an inch deep. When oil is actively shimmering, it's ready.
Blend all the ingredients together for 2 - 4 minutes, until no large chunks remain. Using a large spoon, drop spoonfuls of batter into the hot oil and fry until edges are golden brown and the potato pancake is stiff when flipping over. Only flip once. Fry the second side for about a minute. If needed, test flip one in the oild to make sure it's golden brown underneath.
Place finished potato pancakes onto a wire cooling rack lined with paper towels to absorb excess oil.
Serve hot with a side of apple sauce, sour cream or a sprinkling of sugar.