German Potato Pancakes

• servings: 15 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1/3 cup vegetable oil (for frying)

3 large russet potatoes (peeled and shredded)

1 yellow onion (shredded)

3 eggs

1/3 cup all-purpose flour

1 tsp salt

1 tsp black pepper

sour cream (for serving)

chives (to garnish)

Directions

Begin by washing and peeling the potatoes, leaving them whole. Using a box grater, grate the potatoes.

Next, remove the peel from the yellow onion and using the same grater you used for the potatoes, grate the onion.

Transfer the potatoes and onions to a cheesecloth or clean dish towel and squeeze out as much excess liquid as possible. Place the drained potatoes and onions in a large mixing bowl.

Add the eggs, flour, salt, pepper, and mix well until everything is evenly combined.

In a large frying pan set over medium heat, add the oil and allow it to heat.

Working in batches to avoid overcrowding the pan, scoop about 1 tablespoon of the potato mixture into the pan for each pancake. Use the back of a spoon to gently flatten the mixture so the pancakes are evenly round and flat.Cook for 2–3 minutes per side, until golden brown and crisp. The heat should be high enough for the pancakes to fry and develop a golden crust, but gentle enough to allow the potatoes to cook through.Sammy's tip: before adding more batter to the pan, give the potato mixture a quick stir to ensure the excess water is incorporated into the mixture.

Transfer the cooked pancakes to a paper towel–lined plate or cooling rack.

Finish with flaky salt if desired, then garnish with chives and serve with sour cream.

Nutrition

• Calories: 102 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.04 g
• Cholesterol: 33 mg
• Sodium: 170 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 2 g