Ingredients:
- 2 pounds starchy potatoes, peeled and grated
- 1 medium onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- Vegetable oil for frying
- Optional toppings: applesauce, sour cream, smoked salmon
Instructions:
- Combine ingredients: In a large bowl, combine the grated potatoes, onion, eggs, flour, salt, pepper, and nutmeg. Mix well until just combined.
- Heat oil: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Form pancakes: Drop spoonfuls of the potato mixture into the hot oil, forming small pancakes.
- Cook: Cook the pancakes for 3-4 minutes per side, or until golden brown and crispy.
- Drain: Remove the pancakes from the skillet and drain on paper towels.
- Serve: Serve hot with your favorite toppings.
Tips:
- For extra crispy pancakes, you can add a tablespoon of cornstarch to the mixture.
- To make ahead, you can refrigerate the potato mixture for up to 24 hours.
- You can also freeze cooked potato pancakes for later. Reheat them in a single layer in a toaster oven or air fryer.
Enjoy your delicious German potato pancakes!