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German Christmas Market Potato Pancakes

10-12 thick potato pancakes.

Prep Time
20 mins
Cook Time
20 mins
Servings: 3 people
Course: Main Course
Cuisine: German

Ingredients

  • 1200 g waxy potatoes
  • 1 onion
  • 5-8 tbsp Potato Starch
  • 2 eggs
  • 1 tsp salt
  • black pepper
For Frying
  • 400-700 g Butterschmalz (Clarified butter) or vegetable oil
For Serving
  • 500 g herb/garlic Quark or creme cheese mixed with sour cream and herbs
  • 200 g apple sauce

Instructions

    Cup of Yum
  1. Peel and grate the potatoes with a medium grater (or coarse one).
  2. Squeeze grated potato in a hand or in a towel or cheesecloth to remove as much moisture.
  3. Let them drain for 30 minutes.
  4. In the meantime peel and small dice the onion.
  5. Preheat the fat to 180°C. The fat layer should be 2 cm (0,8 inches) thick.
  6. In a large bowl mix drained potatoes, eggs, salt, black pepper, potato starch. Mix well. The mixture should have a thick consistency. If there is a liquid you should remove it.
  7. Add a large spoonful of the mixture to the fat spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are golden brown.
  8. Before serving place the potato pancakes on a paper towel, to absorb the excess oil!
  9. Serve warm with apple sauce or herb Quark on the side.