German Potato Pancakes
These delicious potato pancakes are amazing for brunch or as a German side with schnitzel and a great lager!
Servings: 8 servings
Ingredients
- 1 1/2 lbs Russet potatoes, peeled and shredded
- 1/2 lb Yukon gold potatoes, peeled and shredded
- 1/2 small yellow onion, grated
- 2 eggs
- 1/4 cup All purpose flour, cassava flour for GF
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/2 cup or more Extra virgin olive oil
Instructions
- Peel and shred the potatoes in a food processor with the grater blade or by hand on a cheese grater.
- You are going to want to get out as much starch as possible. To do so put the potato shreds in a large kitchen towel and work over the kitchen sink as this part gets messy!
- Wring the towel with the potatoes inside, kind of like a sack until the all the water from the potatoes is gone.
- Now in a large bowl pour the potatoes in. Add the flour, eggs, salt, pepper, onion, and paprika.
- Mix together by hand.
- Heat oil in a large pan on medium high heat. Lower if needed.
- Scoop 1/3 cup of the mixture into your hands and form a ball. The mixture will be messy.
- Working in batches about 4 or so at a time drop the 1/3 cup mix ball into the pan. Continue with the other three.
- Cook for 4-5 minutes then flip. Gently press down with a spatula. Cook for an additional 4-5 minutes or until a nice golden brown. I like to open one up and make sure its cooked through. Then of course I have to eat that one just because we can't have a messy looking presentation. WINK WINK.
- Place the cooked pancakes on a plate with paper towels to drain or on wire rack with towels underneath. Cook the remaining pancakes in batches.
- When you are all done and ready to serve, layer on a platter. You can sprinkle with chopped green onions or parsley if you would like.
- Serve with sour cream and applesauce to dip them in. Trust me on this.
- ENJOY!
