Even people whose families are several generations removed from Germany have a recipe for German potato pancakes somewhere in their family's arsenal. Below are two very different but equally authentic recipes.
For this first recipe, you will need:
Crack your eggs into a bowl with flour, baking powder, salt and the pepper. Stir in your shredded potatoes and the onion.
Get a large frying pan and heat your vegetable oil until it’s hot. Spoon scoops of the potato mixture into the frying pan. Take the back of the spoon and smash the mixture down to form your pancakes. Each side should cook in about three minutes. Make sure you make each side nice and brown and crispy. Drain the pancakes and serve.
This next recipe is another type of German potato pancake. Whereas the first recipe uses shredded potatoes, which are clearly visible in the final product, this recipe is more like traditional pancakes in that the mixture is blended. The pancakes come out smooth.
You’ll need 2 large eggs, 1 small onion, chopped, 1 teaspoon baking powder, 3/4 teaspoon salt, 1/4 teaspoon pepper, 1-1/2 pounds russet potatoes, peeled and cubed, 1/4 cup all-purpose flour and sour cream.
Toss your eggs, onion, baking powder, salt and pepper into a blender. Blend thoroughly until smooth. Bit by bit, start adding your potatoes and flour, continuing to blend until the mixture is nice and thick.
Get out a skillet, lightly grease it, and heat it up until hot. Take 1/4 cup of your batter and pour it onto the skillet. Each side should cook in about 1-1/2 minutes over medium heat. Each side should end up golden brown. Add sour cream.
Sometimes potatoes turn grey or green when left out waiting to be cooked. A perfect way to combat that is to immediately dump the potatoes into cold water once you slice or shred them. They'll stay nice and white.