- Prepare Potatoes: Grate the peeled potatoes using a box grater or a food processor fitted with a grating attachment. Place the grated potatoes in a colander or sieve, and press down to remove as much liquid as possible. You can also wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture.
- Mix Ingredients: In a large mixing bowl, combine the grated potatoes, finely grated onion, beaten eggs, flour or potato starch, salt, pepper, and optional nutmeg. Mix everything together until well combined.
- Heat Oil: In a large skillet or frying pan, heat a generous amount of vegetable oil or clarified butter over medium-high heat. You want enough oil to cover the bottom of the pan generously.
- Fry Pancakes: Once the oil is hot, take about 1/4 cup of the potato mixture and form it into a flat pancake shape. Carefully place it in the hot oil. Depending on the size of your pan, you may be able to cook multiple pancakes at once, but make sure not to overcrowd the pan.
- Cook Until Golden: Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to flip them carefully.
- Drain and Serve: Once cooked, transfer the potato pancakes to a plate lined with paper towels to drain any excess oil. Continue frying the remaining potato mixture, adding more oil to the pan as needed.
- Serve Warm: Serve the German potato pancakes hot with your choice of toppings such as applesauce, sour cream, or smoked salmon. They are best enjoyed immediately while they are still warm and crispy.
These German potato pancakes are crispy on the outside and tender on the inside, making them a delightful dish that can be enjoyed as a side dish, appetizer, or even a light meal.
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