German potato pancakes are served with savory (sour cream) or sweet (apple sauce) toppings. It’s comforting and filling, making it the perfect dinner in between meatless nights!
There is a dish that I can eat 100 times in a row. potato. crepe. Yes, I posted it some time ago on the blog. Yes, I do it again. But this time, they’ll be a little different. The previous version was Polish, while today I’m going to show you German potato pancakes ()!
How are they different? First, for Polish pancakes, use the smaller grater, while for the German variant, use the larger one. This is why the texture and flavor of these two are not the same at all. Another key point where these two components separate
Polish potato pancakes are usually served with savory things like sour cream and chives or parsley, while Germans enjoy them with… apples! However, sour cream can also be used occasionally.
*To prepare the pancakes:
°8 potatoes (about 3 1/2 pounds or 1.6 kilograms)
°Two large eggs, separated
°1 large onion finely chopped
°Two tablespoons of all-purpose flour
°1 tablespoon of salt
°A teaspoon of ground pepper
°Two rotten chopped parsley
°A teaspoon of paprika
°Oil to fry
°Cream for serving
°Chives for serving
+To prepare the apple juice:
°4 apples, peeled and chopped.
°3/4 cup of water
°1/4 cup of sugar
°1/2 teaspoon ground cinnamon
Grate the potatoes using the largest size on a grater. Put in a strainer and squeeze out the liquid. Transfer it to a large bowl.
Separate the eggs and add the egg yolks to the potato mixture, whisking the egg whites in another bowl until soft peaks form and set aside. Add the onion, flour, salt, ground pepper, parsley, and paprika to the potato mixture. Now add the beaten egg whites until combined.
Heat the oil in a frying pan. Using spoon, scoop out potato dough to desired size and spread into a circle. Cook until golden brown on both sides. Serve with sour cream and chives or applesauce.