✅ 2 lbs russet potatoes (peeled, about 4 medium)
✅ 1 small yellow onion
✅ 2 large eggs
✅ 3 tbsp all-purpose flour
✅ 1 tsp salt
✅ ½ tsp black pepper
✅ ¼ tsp nutmeg (the "secret" German touch)
✅ Vegetable oil for frying (or clarified butter for authenticity)
Traditional Toppings:
Applesauce (the classic pairing)
Sour cream or crème fraîche
Smoked salmon for a luxury twist
Step-by-Step Instructions (Crispy Perfection Every Time)
1. Prep the Potatoes (Key Step!)
Grate potatoes using the large holes of a box grater (or food processor).
Immediately transfer to a clean kitchen towel and squeeze out ALL liquid (this is crucial for crispiness).
2. Make the Batter
Finely grate the onion into the dry potatoes (its juices prevent browning).
Mix in eggs, flour, salt, pepper, and nutmeg until just combined.
3. Fry to Golden Glory
Heat ¼ inch oil in a skillet over medium-high (375°F if using a thermometer).
Drop ¼ cup mounds of batter, flattening slightly with a spatula.
Fry 3-4 minutes per side until deep golden brown.
Drain on a wire rack (not paper towels – keeps them crispy!).
Pro Tips from German Grandmas
🔥 Keep them warm: Place finished pancakes in a 200°F oven on the wire rack.
🧂 Season immediately: Sprinkle with flaky salt right after frying.
💦 No soggy middles: Ensure oil is hot enough (a shred of potato should sizzle immediately).
🍎 Sweet & savory: Serve with both applesauce and sour cream for the full experience.
