German potato pancakes
Ingredients
- 1 kgPotato (peeled and grated)
- 1 pcOnion (grated)
- 2 pcEgg
- 2 tbspWheat flour
- 1 pinchGray sea salt
- 1 pinchNutmeg
- 100 mlSunflower oil (for frying)
- 200 gReduced-sugar apple sauce (for serving)
Method
A golden pancake with a jagged, crunchy crust, hiding a still-tender heart of grated potatoes. The smell of hot fat and browned onion hits you as soon as you enter the kitchen.
- 1
Peel the potatoes and onion. Grate them finely. Place the mixture in a clean cloth and squeeze with all your strength to extract the vegetation water. The pulp must be as dry as possible.
- 2
In a mixing bowl, combine the dry pulp with eggs, flour, salt, and nutmeg. The mixture should be homogeneous and hold together without running.
- 3
Heat the oil in a pan. Drop small mounds of batter, flattening them with the back of a spoon. When the edges become brown and jagged, flip them over. The crust should feel rigid under the spatula.
Frequently asked questions
How do you get this dish right?
- Water extraction is key: if the pulp is wet, the pancake will be soggy.
- Don't overcrowd the pan, otherwise the oil temperature drops and the pancake soaks up fat instead of searing.
How long does this dish keep?
Keep for 48 hours in the fridge. Reheat in a dry pan or oven to regain the crunch.
