About this recipe:Classic German potato pancakes are similar to Jewish latkes. The main ingredient is grated potatoes. They are traditionally served with apple sauce.
1kg large yellow potatoes, peeled and grated
1 small onion, grated
2 to 3 eggs, depending on size
1 pinch salt
2 tablespoons plain flour (if needed)
oil or lard for frying
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Method Prep:25min › Cook:20min › Ready in:45min
Place a colander over a bowl and line it with a clean tea towel. Place the grated potatoes in the towel. Lifting up the corners of the towel, squeeze the liquid out of the potatoes. Return the potatoes to the bowl and combine with onion, eggs and salt. Mix well to combine. The batter should be moist but not runny. If it is runny, stir in up to 2 tablespoons flour.
Heat a generous amount of oil in a large heavy frying pan. For each pancake put 2 tablespoons batter in the pan and flatten with the back of a wooden spoon. Fry on both sides until golden brown. Serve immediately.
For pancakes with a finer consistency, the potatoes may also be processed in the food processor, squeezed dry as described, then seasoned with salt and thickened with flour.