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Traditional German Potato Pancakes are never made from mashed potatoes. They are made with raw potatoes and some other ingredients which make them different from hashed browns.
Ingredients
- kg Potatoes
- 1 medium Onion
- 3 Eggs
- 1 tsp Salt
- 40 g flour or potato starch
- 100 ml oil for frying
Instructions
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Shredd the potatoes.
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Set the shredded potatoes aside for a little bit.
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Cut the onion into small cubes.
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Whisk the eggs.
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Take some of the shredded potatoes into your hands and squeeze the fluid out of it. Put the squeezed potato shred into a different bowl.
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Add the onions and eggs to that bowl and mix.
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Add the salt and flour and mix well.
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Heat oil in two pans – not too hot!
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Using a spoon shape several small, round pancakes in the pans and fry for about 3 to 4 minutes.
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Flip the potato pancakes when the bottom of them is golden brown.
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Fry from the other side another 3 to 4 minutes.
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Place some paper towels on a plate and put the potato pancakes on top so it absorbs some of the oil.
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Serve fresh from the pan (best) or keep warm in the oven for a little bit.
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Serve either with sour cream and graved salmon or with a sugar/cinnamon mix and apple sauce.
