Just over 1 pound or 500 Grams Potatoes (I used Russet)
1/4 to 1/2 Onion
2 egg yolks
2 tablespoons Flour
Oil for frying. Be generous. (Holding back on oil means that your potato pancakes won’t crisp up nicely)
Applesauce for serving
Set up a work station:
Lay some paper towels on a plate next to the stove top
Grate Potatoes on the fine side of the grater. I use a food processor with a fine grater, and it works super fast.
Grate the onion into the potato
Mix them together
Squeeze / Pour off some of the water
Sprinkle Flour over the top
Add the egg yolks
(at this point, you can add salt and pepper to taste)
Smooth Pancake Version:
If you want to take an extra step to make them more like Oma’s
Take the grated Potato/Onion, the flour and egg yolks… and put them in blender or food processor bowl. Pulse or chop a few times to get more of a batter consistency.
(And because I LIKE the stringy fried edges, I always add some extra grated potato that I held back)
Fry the Pancakes:
Add Oil to your Frying Pan (I like it to be 1/3 inch deep at least)
When it’s HOT (shimmering)
Then scoop some of the potato mixture into the oil
Flatten it out a bit with your spatula (watch out HOT OIL). You want it to be maybe 4+ inches across. (Don’t get out a ruler, just eyeball it).
Let it cook 2 minutes
Flip over CAREFULLY
Cook 2 more minutes.
You are looking for golden Brown on both sides! (Go longer if needed)
Be careful with the heat… too hot and it will cook too fast and burn before you get it cooked through. Not hot enough, and your pancakes will be greasy.
It’s a feel thing (Sorry). You will get the sense of it after one or two. Remember, hot oil, golden pancake.
When they are ready, put the pancakes on paper towels to soak up the extra oil.
Serve immediately or put on a platter in the oven to keep warm.
Repeat with the rest of the Potato Mixture… Add oil as needed (let it get hot before you add more potato)
Serve with Applesauce