German Potato Pancakes

Ingredients

4 medium potatoes, peeled and grated
1 small onion, grated
2 large eggs
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional, adds warmth)
¼ cup vegetable oil (or more as needed for frying)

For Serving:
Applesauce (classic sweet pairing)
Sour cream with fresh chives (savory option)

Directions

Peel potatoes and grate them finely using a box grater or food processor.

Transfer to a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible—this step is crucial for crisp pancakes.

In a large mixing bowl, combine grated potatoes and onion with eggs, flour, salt, pepper, and nutmeg (if using).

Stir until a thick, cohesive batter forms.

In a large skillet, heat vegetable oil over medium heat. The oil should be hot enough to sizzle when a drop of batter is added.

Scoop about 2 tablespoons of potato mixture into the hot skillet. Flatten gently with a spatula into thin rounds (thinner = crispier).

Fry for 3–4 minutes per side until golden brown and crisp.

Transfer to a paper towel–lined plate to drain excess oil.