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To make German potato pancakes, you need these key ingredients: - 4 medium-sized russet potatoes, peeled - 1 small onion, finely grated - 1 large egg - 1/2 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon salt - 1/2 teaspoon black pepper - Vegetable oil for frying

German Potato Pancakes

Discover the secret to making crispy and delicious German potato pancakes that will brighten up any meal! This easy-to-follow guide provides step-by-step instructions, along with essential ingredient tips and tasty variations. Whatever your cooking skill level, you’ll enjoy creating these delightful treats.
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Ingredients
  

4 medium-sized russet potatoes, peeled

1 small onion, finely grated

1 large egg

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil for frying

Optional: sour cream and applesauce for serving

Instructions
 

Prepare the Potatoes: Grate the peeled potatoes into a large bowl and immediately place them in cold water to prevent browning. Let them soak for about 10 minutes.

    Drain and Squeeze: After soaking, drain the grated potatoes and squeeze out excess moisture using a clean kitchen towel or cheese cloth, ensuring they're as dry as possible.

      Mix Ingredients: In a large mixing bowl, combine the grated potatoes, grated onion, egg, flour, baking powder, salt, and pepper. Stir well until all ingredients are fully combined.

        Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until hot (test by dropping a small amount of the batter into the oil – it should sizzle).

          Form and Fry: Using a spoon or your hands, form small patties (about 2-3 inches in diameter) from the potato mixture and gently place them into the hot oil. Do not overcrowd the pan.

            Cook Until Golden: Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to avoid burning.

              Drain the Pancakes: Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.

                Serve: Serve hot with a dollop of sour cream and a side of applesauce for a sweet contrast.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Stack the pancakes on a rustic wooden board or a colorful plate and garnish with fresh chives or parsley for a pop of color. Add small bowls of sour cream and applesauce on the side for dipping.