Potato Latkes


1 pound potatoes, peeled and grated


1 small onion, finely chopped


1 egg, beaten


3 tablespoons flour


Salt and pepper, to taste


Vegetable oil, for frying


Optional for serving: apple sauce, sour cream, smoked salmon, sauerkraut



Start by grating the potatoes, then wrap them in a clean kitchen towel and squeeze to remove excess moisture.


Combine the grated potatoes with the finely chopped onion in a large bowl.


In a separate bowl, whisk the egg and add flour, salt, and pepper, stirring until smooth.


Fold the egg mixture into the potatoes and onions, ensuring everything is well combined.


Heat a skillet over medium-high heat and add vegetable oil to coat the bottom.


Scoop a generous amount of the potato mixture into the skillet, flattening it with a spatula to form a pancake. Be careful not to overcrowd the pan.


Fry each pancake for 3-4 minutes per side, until they’re golden brown and crispy. Drain on a paper towel-lined plate.


Serve hot, with your choice of toppings and sides.


Pro Tips:


Keep the pancakes warm in a low oven if you’re not serving immediately.


Leftovers? Refrigerate and reheat in an oven or toaster oven for best results.


Whether you’re looking for a hearty breakfast, a satisfying lunch, or a comforting dinner, German Potato Pancakes are sure to please. This recipe invites you to celebrate the rich flavors and traditions of German cuisine right at your table. Gather your loved ones, share in the joy of cooking, and say “Guten Appetit” as you indulge in this deliciously crisp and comforting dish.

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