How To Make German Potato Pancakes | Allrecipes.com

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor, while hash browns save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with less fat.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats, while canola is budget-friendly.

onion

🥗Healthier: green onions

💰Cheaper: leeks

Green onions add freshness, while leeks are often less expensive.

Crack 2 eggs into a large bowl.

Add 2 tablespoons of all-purpose flour, 1/4 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl.

Mix the ingredients together with a whisk.

Finely chop 1 onion.

Peel 6 medium potatoes, preferably starchy potatoes like russets or Yukon Golds.

Shred the potatoes using a food processor or box grater.

Place the shredded potatoes in a sieve or clean dish towel and squeeze to remove excess moisture.

Add the shredded potatoes to the bowl with the egg and flour mixture and the chopped onion.

Stir the mixture until well combined.

In a large skillet over medium-high heat, heat 1/4 cup of vegetable oil.

Once the oil is hot, drop heaping tablespoonfuls of the potato mixture into the skillet and press them flat with the back of a spatula, being careful not to crowd the pan.

Cook the pancakes for about 3 minutes on each side until they are golden brown and crisp around the edges.

Drain the cooked pancakes on paper towels.

Serve the pancakes with sour cream and applesauce, or plain as a side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens