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To make crispy German potato pancakes, you need the following key ingredients: - 4 medium-sized potatoes (Yukon Gold or Russet), peeled - 1 small onion, finely grated - 1 large egg, lightly beaten - 1/4 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon salt - 1/2 teaspoon black pepper - Vegetable oil for frying

German Potato Pancakes

Savor the delightful taste of crispy German potato pancakes with this easy recipe! Experience the perfect blend of flavor and texture as you whip up these golden-brown treats using simple ingredients. Whether served with tangy sour cream or sweet applesauce, they’re sure to impress. Follow along for tips on achieving ultimate crispiness and fun variations!
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Ingredients
  

4 medium-sized potatoes (Yukon Gold or Russet), peeled

1 small onion, finely grated

1 large egg, lightly beaten

1/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder (optional)

Vegetable oil for frying

Sour cream and applesauce for serving

Instructions
 

Prepare the Potatoes: Rinse the peeled potatoes in cold water to remove excess starch. Grate the potatoes using a box grater or a food processor fitted with a grating attachment. Transfer the grated potatoes into a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.

    Mix the Ingredients: In a mixing bowl, combine the grated potatoes, finely grated onion, beaten egg, flour, baking powder, salt, pepper, and garlic powder (if using). Mix until well combined and the mixture is slightly sticky.

      Preheat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom with about 1/4 inch of oil. Heat the oil over medium-high heat until it shimmers.

        Fry the Pancakes: Using an ice cream scoop or large spoon, drop spoonfuls of the potato mixture into the hot oil, flattening each scoop slightly with the back of the spoon. Fry in batches, ensuring not to overcrowd the pan. Cook each pancake for about 3-4 minutes on each side, or until golden brown and crispy.

          Drain Excess Oil: Once cooked, transfer the pancakes to a plate lined with paper towels to absorb excess oil. Keep warm in a preheated oven at 200°F (95°C) if frying in batches.

            Serve: Serve the crispy potato pancakes hot, topped with a dollop of sour cream and accompanied by applesauce on the side.

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

                - Presentation Tips: Stack the pancakes on a serving platter and garnish with fresh chives or parsley for added color.