Grate the Onion: Grate the onion very finely, similar to the potatoes. This will help the flavors blend and ensure even cooking.
3. Mix Ingredients
Combine Potatoes and Onion: In a large mixing bowl, combine the grated potatoes and onions.
Add Eggs and Flour: Beat the eggs and add them to the potato-onion mixture. Stir in the ¼ cup all-purpose flourand 1 teaspoon salt. Mix well until all ingredients are evenly combined. The flour helps bind the mixture and gives the pancakes structure.
4. Heat Oil
Prepare the Pan: Heat a generous amount of oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the skillet and allow the pancakes to fry evenly.
5. Form and Fry the Pancakes
Shape the Pancakes: Using a tablespoon or a small ice cream scoop, scoop a portion of the mixture and shape it into a patty. Flatten it slightly to form a pancake shape. Repeat with the remaining mixture.
Fry the Pancakes: Carefully place the pancakes into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Be careful not to overcrowd the pan; cook in batches if necessary.
6. Drain and Serve
Drain Excess Oil: Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve Hot: Serve the German Potato Pancakes hot with your favorite toppings. They are delicious on their own or with apple sauce, sour cream, or even a sprinkle of chives.
Tips for Perfect Potato Pancakes
Avoid Excess Moisture: Squeezing out as much moisture from the potatoes as possible is key to achieving crispy pancakes. Any excess moisture can make the pancakes soggy.
Uniform Size: Try to make the pancakes uniform in size and thickness for even cooking.
Keep Warm: If you are making a large batch, keep the cooked pancakes warm in a low oven (about 200°F or 95°C) while you finish frying the rest.
Oil Temperature: Ensure the oil is hot enough before adding the pancakes. If the oil is not hot enough, the pancakes will absorb too much oil and become greasy.
