German Potato Pancakes

Ingredients

• 4 large potatoes, peeled and grated (about 600g / 4 cups) 4 large potatoes, peeled and grated (about 600g / 4 cups)
• 1 small onion, grated 1 small onion, grated
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 large eggs, lightly beaten 2 large eggs, lightly beaten
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, grated onion, flour, eggs, parsley, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat a generous amount of vegetable oil in a large skillet over medium heat.
4. 4.
   Take a spoonful of the potato mixture and carefully drop it into the hot oil, flattening it slightly with the back of the spoon. Repeat to make more pancakes, leaving enough space between them in the skillet.
5. 5.
   Fry the pancakes for about 3-4 minutes on each side, or until they turn golden brown and crispy.
6. 6.
   Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
7. 7.
   Repeat the frying process with the remaining potato mixture.
8. 8.
   Serve the German Potato Pancakes hot with applesauce or sour cream on the side.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve crispy pancakes.
• Onion — Grate the onion finely to distribute its flavor evenly throughout the pancakes.
• Flour — Use all-purpose flour for a balanced texture, but feel free to experiment with other flours like potato or rice flour for a gluten-free option.
• Eggs — Lightly beat the eggs before adding them to the mixture to ensure even incorporation.
• Nutmeg — Use a pinch of freshly grated nutmeg for a subtle aromatic flavor.

Tips & Tricks

• For extra crispiness, press down on the pancakes with a spatula while frying.
• Serve the pancakes immediately after frying to maintain their crispy texture.
• Experiment with different toppings such as sour cream, chives, or even smoked salmon for a gourmet twist.
• Leftover pancakes can be reheated in a toaster or oven to regain their crispiness.
• If you prefer a milder onion flavor, soak the grated onion in cold water for a few minutes before adding it to the mixture.

Serving advice

Serve the German Potato Pancakes as a main course accompanied by a fresh green salad or as a side dish alongside roasted meats or sausages. Top them with a dollop of sour cream or applesauce for a delightful contrast of flavors.

Presentation advice

Arrange the golden-brown pancakes on a platter, garnish with a sprinkle of fresh parsley, and serve with a side of applesauce or sour cream. The contrasting colors and textures will make the dish visually appealing.