ChefXi OfficialCrispy, golden-brown potato pancakes that are a staple of German home cooking and Christmas markets.
Grate the potatoes and onion into a large bowl. Wrap the mixture in a clean kitchen towel and squeeze out as much liquid as possible.
Removing moisture is the key to crispiness!
In a clean bowl, mix the drained potato and onion with eggs, flour, salt, and nutmeg until well combined.
Heat oil in a large skillet over medium-high heat. Drop large spoonfuls of the batter into the hot oil and flatten them into discs with the back of the spoon.
Fry for 3-5 minutes per side until the edges are dark golden and crispy.
Drain on paper towels and serve warm.
For the most authentic flavor, use a mix of starchy potatoes and drain the liquid very well. These are best served with a side of cold applesauce or thick sour cream. If the batter feels too wet, add an extra tablespoon of flour.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.