Crispy German potato pancakes are a joyful comfort food that livens up any meal from breakfast through dinner. Top them with applesauce, a dollop of sour cream, or a perfectly poached egg for extra delight. Serve alongside steak or chicken, or enjoy them on their own. Golden and crunchy on the outside, tender and moist inside, these potato pancakes are irresistibly tasty and fun to share with family or friends.

Ingredients:

• 1 lb. potatoes, about 2 or 3 large russets, grated (see note below)
• 1/2 onion, grated
• 1 teaspoon garlic powder
• 1 tsp. salt
• Dash of Ground pepper
• ¼ tsp of Nutmeg
• 1 egg, beaten
• 2 tablespoons of all-purpose flour
• Oil for frying

Process

1. Preheat oven to 250°F to keep potatoes warm while frying.
2. Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.
3. Combine the egg, garlic powder, nutmeg, salt, and pepper. Gradually add 2–4 tablespoons of flour until the mixture becomes thick.
4. Heat 1/4 inch of oil in the bottom of a heavy skillet over medium-high heat. Drop 1/4-cup mounds of batter, two or three at a time, into hot oil and flatten with back of a spatula to make 1/2-inch-thick pancakes.
5. Fry over medium-high heat, turning pancakes once, until golden brown and crisp, about 5 minutes on each side. Transfer to a paper towel–lined plate to drain. Keep warm in the preheated oven until ready to serve. Repeat until all potato mixture is used.

Note: You can use both russet potatoes and sweet potatoes for added sweetness and color.

Tagged: pancakes, potato cakes, potatos