German Potato Pancakes Crispy and Flavorful Treat

Ingredients

• 4 large russet potatoes, peeled and grated
• 1 small onion, grated
• 1 large egg
• 0.25 cup all-purpose flour
• 1 teaspoon baking powder
• to taste salt and pepper
• 0.25 teaspoon smoked paprika (optional)
• for frying vegetable oil
• for serving sour cream and applesauce

Instructions

1. Begin by peeling and grating the potatoes into a large bowl. To prevent the potatoes from browning, you can soak them in cold water for 10 minutes, then drain and squeeze out excess moisture with a clean kitchen towel.
2. Grate the onion and mix it in with the grated potatoes.
3. In a small bowl, whisk together the egg, flour, baking powder, salt, pepper, and smoked paprika until well combined.
4. Add the egg mixture to the potato and onion mixture and stir until everything is evenly coated.
5. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until hot. To test, drop a small spoonful of the mixture into the oil; it should sizzle immediately.
6. Using a spoon or your hands, form the potato mixture into small patties (about 2-3 inches in diameter) and carefully place them into the hot oil. Fry in batches to avoid overcrowding the pan.
7. Cook for about 4-5 minutes on each side or until golden brown and crispy. Adjust the heat as needed to prevent burning.
8. Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil.
9. Continue frying the remaining mixture until all pancakes are cooked.
10. Serve warm with a dollop of sour cream and a side of applesauce for a delightful contrast.