Follow these steps for perfect results
potatoes
grated
water
lemon juice
potato
Boiled, Mashed
egg
Beaten
milk
salt
vegetable oil
As Needed
Grate raw potatoes into water mixed with lemon juice to prevent discoloration.
Drain the grated potatoes thoroughly using a strainer or cheesecloth to remove excess liquid.
Boil and mash one potato.
In a bowl, combine the drained raw potatoes, mashed potato, beaten egg, milk, and salt to create a batter.
Heat vegetable oil in a large frying pan over medium-high heat.
Drop spoonfuls of batter (about 3 tablespoons per pancake) into the hot oil, making 3 or 4 pancakes at a time.
Fry until the bottom side is firm and golden brown.
Carefully loosen the edges of each pancake and flip to cook the other side.
Fry until the second side is also golden brown.
Remove the cooked pancakes from the pan and place them on a paper towel-lined plate to drain excess oil.
Keep the cooked pancakes warm until ready to serve.
Repeat the frying process until all the batter is used.
Serve the potato pancakes immediately.
If serving with meat, sprinkle with salt.
If serving with applesauce, sprinkle with sugar.
Expert advice for the best results
For extra flavor, add a pinch of nutmeg or garlic powder to the batter.
Make sure the oil is hot before adding the batter to prevent soggy pancakes.
Serve with sour cream or quark for a traditional German experience.
Everything you need to know before you start
10 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Stack pancakes on a plate and garnish with a dollop of applesauce or sour cream.
Serve hot with applesauce, sour cream, or meat.
Offer a side of fresh fruit.
Enjoy as a snack or light meal.
Pairs well with the savory flavor of the pancakes.
Complements the sweetness of applesauce.
Discover the story behind this recipe
A traditional comfort food often eaten during holidays and special occasions.
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