PERFECT POTATO PANCAKES ❤️

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🥔✨ PERFECT POTATO PANCAKES

Servings: 12–16 pancakes
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: ~35 minutes

⭐ Ingredients

  • 4 large russet potatoes (or 6 medium Yukon Gold)
  • 1 medium onion
  • 2 large eggs
  • ⅓ cup all-purpose flour (or ¼ cup for thinner pancakes)
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp garlic powder (optional)
  • Oil for frying (canola, vegetable, or light olive oil)

Optional Add-ins

  • 1 tbsp chopped parsley
  • ¼ tsp paprika
  • 2 tbsp grated Parmesan
  • A pinch of nutmeg (German style)

For Serving

  • Sour cream
  • Applesauce
  • Smoked salmon
  • Chives
  • Powdered sugar (some traditional versions!)

🥣 Instructions

1. Prepare the potatoes and onion

  • Peel potatoes and onion.
  • Grate potatoes on the fine or medium side of a box grater.
    (Fine = crispier; medium = more texture)
  • Grate the onion directly into the potatoes to prevent browning.

2. Remove excess liquid

  • Place grated potatoes in a bowl.
  • Let sit for 3 minutes until the starch settles at the bottom.
  • Carefully pour off the liquid, but keep the white starch at the bottom — it makes them crisp!
  • Add potatoes back into the bowl.

3. Mix the batter

Add to the bowl:

  • Eggs
  • Flour
  • Salt
  • Pepper
  • Garlic powder (optional)

Mix until well combined.
The mixture should be thick, not runny. If too wet, add 1–2 tbsp flour.

4. Heat oil

  • Pour ¼ inch of oil into a skillet.
  • Heat over medium-high (350°F / 175°C) until shimmering.

5. Fry the pancakes

  • Drop spoonfuls of the potato mixture into the hot oil.
  • Flatten gently with a spatula.
  • Fry 3–4 minutes per side, until deeply golden and crispy.
  • Drain on paper towels.

6. Serve immediately

Potato pancakes are BEST hot and fresh.

Serve with:

  • Sour cream + chives
  • Applesauce (traditional German/Polish combo!)
  • Smoked salmon + dill
  • Honey or powdered sugar (kids love this)

🔄 Variations

German Kartoffelpuffer

  • Add a pinch of nutmeg
  • Serve with applesauce

Polish Placki Ziemniaczane

  • Add garlic
  • Serve with sour cream or goulash

Crispier Version

  • Use more potato starch and less flour
  • Grate potatoes finer
  • Use a cast-iron pan

Healthy Version

  • Pan fry in just 1–2 tbsp oil
  • OR bake at 425°F (220°C) for 20 minutes

🧊 Storage & Reheating

  • Fridge: 3 days
  • Freezer: 2 months (place parchment between pancakes)
  • Reheat: Oven or air fryer at 400°F for 5–7 minutes — they become crispy again!

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