Serving: Serve these crispy potato pancakes as a side dish to sausages, sauerkraut, or a simple green salad. For a breakfast treat, top them with a fried egg!
Storage: Leftover potato pancakes can be stored in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to restore their crispiness.
Variants:
Herb-Infused: Add finely chopped herbs like parsley or chives to the batter for added flavor.
Sweet Version: For a sweet twist, serve the pancakes with cinnamon-sugar and a drizzle of honey or maple syrup.
Vegan Version: Replace the eggs with a flax egg and use a non-dairy milk to create a vegan-friendly version.
FAQ:
Why are my potato pancakes soggy?
The key to crispy pancakes is removing as much moisture as possible from the potatoes. Make sure to squeeze out the grated potatoes well before mixing them with the other ingredients.
Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours. Just give it a good stir before frying.
Can I freeze the pancakes?
Yes, you can freeze the cooked pancakes! Allow them to cool completely, then store them in a freezer-safe container or bag. Reheat in the oven or on a skillet when ready to serve.
These German Potato Pancakes are crispy, savory, and incredibly flavorful—perfect for any occasion and a great way to enjoy potatoes in a new, exciting way!
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