Crispy Potato Pancakes (Print Version)

# Ingredients:

→ Seasonings & Oil

01 - A pinch of salt, and extra for seasoning

02 - A little black pepper for a savory kick

03 - Oil for frying (vegetable oil works great)

→ Base Ingredients

04 - One pound of russet potatoes

05 - One small yellow onion

06 - Three tablespoons of regular flour

07 - One large egg

# Instructions:

01 - Give your potatoes a good wash, peel them, and then shred them together with the onion using the big holes on a box grater.

02 - Get rid of the extra moisture from the shredded potato mix.

03 - Stir in salt, pepper, the egg, and flour until everything is blended together in the potato-onion mix.

04 - Heat some oil in a pan, spoon about 2 tablespoons of the batter per pancake, flatten them out, and cook 3 to 4 minutes on each side until they’ve got a good golden color.

05 - Fry the pancakes a second time for 30 to 60 seconds on each side to really make them crispy.

06 - Serve them right away while they’re warm with toppings of your choice.

# Notes:

01 - Try serving with sour cream, applesauce, or even brown sugar.

02 - Double frying is the secret to making the crispiest pancakes.

03 - Best when they’re eaten hot and crackly right after cooking.

04 - A comforting dish straight out of German tradition.

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