Ingredients:
2 lbs potatoes (Russet or Yukon Gold), peeled and grated
1 small onion, finely grated
2 large eggs
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional for authentic flavor)
Vegetable oil for frying
Applesauce or sour cream (for serving)
Instructions:
Grate the potatoes: Peel and grate the potatoes using a box grater or food processor. Grate the onion as well. Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible. This helps the pancakes stay crispy.
Prepare the batter: In a large bowl, combine the grated potatoes and onion with the eggs, flour, salt, pepper, and nutmeg (if using). Mix everything until well combined.
Heat the oil: In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat.
Fry the pancakes: Scoop about 1/4 cup of the potato mixture for each pancake and flatten it into a round shape. Carefully place the pancake in the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy. Fry in batches and avoid overcrowding the pan.
Drain and serve: Remove the potato pancakes from the skillet and drain on paper towels. Season with a pinch of salt while they’re still hot.
Serve: Serve the crispy German potato pancakes with applesauce or sour cream on the side. You can also garnish with fresh parsley for a pop of color.
Helpful Tips:
To keep the pancakes warm while frying in batches, place them on a baking sheet in a 200°F (93°C) oven.
You can add a little garlic or grated Parmesan to the potato mixture for extra flavor.
Make sure to squeeze out excess moisture from the potatoes for a crispier result.
Enjoy these traditional German potato pancakes—perfect as a side dish, appetizer, or light meal! 
GERMAN POTATO PANCAKES
