Potato pancakes
by Tavolino
Crispy, golden-brown fried potato pancakes that are crunchy on the outside and tender on the inside. A classic, hearty dish that pairs perfectly with applesauce or herb quark.
Ingredients
- Potatoes (waxy) 1 kg
- Eggs (size M) 2
- Onions 2
- Salt 2 tsp
- Black pepper (ground) 1 tsp
- Lemon juice 1 tsp
- Nutmeg 1 pinch
- Vegetable oil as needed
Preparation
- 1
Thoroughly wash 1 kg of potatoes, peel them, and grate them finely using a grater.
- 2
Place the grated potatoes into a sieve and squeeze out the excess water vigorously.
- 3
Let the collected potato water sit for a moment so that the starch settles at the bottom.
- 4
Peel 2 onions, grate them finely as well, and add them to the squeezed potatoes.
- 5
Mix the potato-onion mixture with 2 eggs, 2 tsp salt, 1 tsp pepper, 1 pinch of nutmeg, and 1 tsp lemon juice.
- 6
Carefully pour off the water from the settled potato water and stir the starch into the batter.
- 7
Heat plenty of vegetable oil in a large pan over high heat.
- 8
Add the potato mixture to the pan by the tablespoon and flatten them.
- 9
Reduce the heat slightly and fry the pancakes for 6-8 minutes until golden brown.
- 10
Flip the pancakes and fry for another 6-8 minutes on the other side until crispy.
- 11
Drain the finished pancakes on paper towels or keep them warm in the oven at 100 °C.