My husband made these potato pancakes from scratch, using this recipe. I definitely recommend it. I was really impressed by the taste and texture- and he said they were relatively easy! He modified it to make it gluten free.
We paired it with our homemade German Sauerbraten, red cabbage and sauerkraut. You’ll have to wait for that sauerbraten recipe, though! It’ll be coming out next week.
Homemade Potato Pancakes
- 3 large russet potatoes
- 2 medium yellow onions
- 1/3 cup almond or gluten free baking flour
- 3 eggs
- salt and pepper to taste
- Ghee, for frying
- Peel potatoes and onions, then finely grate both. Place in a strainer over a bowl and let the potatoes drain, squeezing until as dry as possible, then transfer it to another bowl. Slowly pour off the water from the potatoes until you only have the starch at the bottom- the potato starch. Pour this back on top of the potato mixture. Add in the onions, flour and eggs as well as salt and pepper. Mix until combined.
- Heat about a 1/4 cup of ghee in a skillet, then measure out about 1/2 cup of the potato mixture and flatten into a pancake. Flip once golden brown on one side and allow to brown on the other side. Transfer to a plate with a paper towel on top to allow some of the ghee to drain off. Depending on the size of your skillet, you may have to work in several batches. Add as much ghee as you need to maintain frying. Serve with applesauce and your favorite german foods.