German Potato Pancakes
Get the potatoes clean and peel them. Transfer the vegetables to a basin by shredding them with the wide side of a box grater. Add the grated onion to the same basin.
Remove as much liquid as you can from the potato mixture if it pools.
Toss the potato-onion combination with the flour, salt, pepper (if you’re creating savory pancakes), and egg. To make a thick batter, combine all the ingredients together using your hands.
In a large skillet set over medium heat, warm up one or two tablespoons of vegetable oil. Flatten 2 tablespoons of potato batter each pancake using the back of a spoon or spatula before dropping into the heated oil.
Cook the pancakes in a skillet over medium-high heat for three to four minutes, or until they are golden brown and crisp. Place on top of a paper towel-lined ovenproof dish.
If you want your pancakes additional crispness, cook them a second time, this time for 30 to 60 seconds on each side.
The potato pancakes are best served hot and crispy, so don’t wait. Serve with your choice of toppings, such as applesauce, brown sug
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