These German Potato Pancakes are so simple yet unbelievably tasty. They are delightfully crispy and flavorful. Serve them with applesauce and sour cream and you are in for a real treat!
1 pound russet potatoes
1/2 medium onion
3/4 tsp. kosher salt
Freshly ground pepper, to taste
Ground nutmeg, to taste
1 large egg
Vegetable oil (for frying)
Applesauce and sour cream (for serving)
Coarsely chopped parsley (for garnish)
- Peel and coarsely grate the potatoes.
- Using a clean dishcloth or cheesecloth, squeeze out as much of the liquid as you can from the grated potatoes into a bowl.
- Let the liquid stand for a few minutes and then discard the top layer, leaving the potato starch at the bottom.
- Add the potatoes back to the starch and then grate the onion over the potatoes.
- Add the nutmeg, egg, salt, and pepper, and mix thoroughly.
- In a large nonstick skillet, heat the oil over medium-high heat until it starts to shimmer.
- Carefully drop about 1/2 cup of potato mixture into the hot oil. Flatten with the back of a spoon. Fry for about 4 to 5 minutes undisturbed on each side or until golden brown.
- Drain on paper towels.
- Garnish with parsley. Serve with applesauce and sour cream if desired.
- When frying the potato pancakes, it is important that you don’t flip them until after 4 to 5 minutes. You also need to drain them on paper towels so that you can get rid of the extra grease.