Potato pancakes sit at the crossroads of German, Polish, Jewish, and Eastern European home cooking. Serve them with sour cream, applesauce, or both.
Crisp Potato Pancakes with Sour Cream or Applesauce
Potato pancakes sit at the crossroads of German, Polish, Jewish, and Eastern European home cooking. Serve them with sour cream, applesauce, or both.
Ingredients
Method
Instructions
- Grate potatoes and onion. Squeeze out as much liquid as possible.
- Mix with eggs, flour, salt, and pepper.
- Heat a thin layer of oil in a skillet. Drop batter by spoonfuls and flatten.
- Fry until crisp and browned on both sides.
- Drain and serve hot.
Notes
- Squeezing the potatoes dry is the key to crisp pancakes.
