German classics
Crisp potato pancakes with apple sauce
Freshly grated potatoes contain plenty of water.
- Total time
- 45 min
- Servings / pieces
- 4
- Topic
- German classics
Freshly grated potatoes contain plenty of water. Squeeze it out firmly for crisp pancakes, but save the starch that settles at the bottom of the bowl. Onion, egg and a little flour hold the mixture together. Small, flat portions cook more evenly than thick cakes and develop more golden surface. Avoid leaving the mixture standing for long, as it releases more water and changes colour. Use the oven only for brief holding: stacked pancakes quickly lose their crisp edges. Serve apple sauce alongside rather than pouring it over in advance.
Method
Step by step
- 01
Grate and squeeze
Peel and coarsely grate potatoes into a bowl. Finely grate the onion and add it. Quickly transfer to a clean cloth and squeeze firmly over a second bowl. Let the collected liquid stand for five minutes.
- 02
Recover the starch
Carefully pour off the liquid, retaining the white starch sediment at the bottom. Add squeezed potatoes, onion, eggs, flour, salt and pepper. Combine thoroughly with a fork without turning it into a smooth paste.
- 03
Heat the oil
Heat oil about 3 mm deep in a large pan over medium-high heat. A single potato shred should sizzle immediately without turning black. If the oil smokes, remove the pan briefly from the heat.
- 04
Fry flat portions
Add two tablespoons of mixture per pancake and flatten to about 8 cm across. Leave space between them. Fry for three to four minutes, then turn carefully when the edges are golden and the base holds together.
- 05
Finish and serve
Cook the second side for another three to four minutes until crisp and cooked in the centre. Drain briefly on kitchen paper and serve immediately. Repeat with the remaining mixture, adding oil when necessary. Offer apple sauce separately.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Avoid crowding
Too many pancakes lower the oil temperature. Potatoes then absorb more fat before browning. Begin with three or four small pancakes in a pan and monitor the heat between batches rather than leaving it unchanged throughout.
If the mixture becomes wet
Salt encourages the potatoes to release more water. Stir before each batch and carefully remove loose liquid if necessary. Avoid adding flour indiscriminately: too much makes the flavour doughy and the centres heavy.
Kitchen questions
One more question?
Can I bake these instead?
Baking gives a different surface. This method is designed for frying in an adequate layer of hot oil.
Can I keep them warm?
Briefly on a rack in a 100 °C conventional oven. Do not stack, and aim to serve within 15 minutes.
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