Neutral oil for shallow frying (vegetable, canola, or sunflower) — about 1/2 inch in skillet
2 tbsp butter (optional)
Sour cream and applesauce for serving (or Greek yogurt / crème fraîche)
Instructions
Prep the potatoes: Peel (or leave skins on) and grate on the large holes of a box grater or with a food processor grating disk.
Remove excess moisture: Put grated potatoes and onion into a clean kitchen towel or cheesecloth and squeeze hard until mostly dry.
Mix the batter: Transfer drained potatoes to a bowl. Add the egg, flour, salt, and pepper. Gently stir until combined — mixture should hold when pressed but not be gummy.
Heat the pan: Add oil to a large skillet and warm over medium-high heat until it shimmers. If using butter, add a knob once the oil is hot.
Form and fry: Spoon 2–3 tablespoons of mixture per pancake into the skillet and flatten to 1/4–1/2 inch thick. Fry 3–4 minutes per side until deep golden and crisp.
Drain and season: Transfer cooked pancakes to a wire rack or paper towel-lined tray. Sprinkle a little extra salt while hot.
Keep warm (optional): If cooking in batches, keep pancakes in a single layer on a baking sheet in a 200°F (95°C) oven to stay crisp.
Notes
Crispy German potato pancakes with tender centers made from grated potatoes, onion, egg and flour. Perfect for breakfast, brunch, or a snack — served with sour cream and applesauce.
