A delightful twist on traditional German potato pancakes, these fritters are crispy, flavorful, and perfect for any occasion.
Peel the potatoes and onion.
Peeling ensures a smoother texture in the fritters.
Grate the potatoes and onion using a food processor with a medium shredding blade.
Grating the onion with the potatoes helps to evenly distribute the flavor.
Place the grated mixture between sheets of paper towel and press to remove excess moisture.
Removing moisture is key to achieving crispy fritters.
In a large bowl, combine the grated mixture with eggs, flour, baking powder, salt, and parsley.
Mix gently to avoid breaking the potato shreds.
Heat the vegetable oil in a skillet over medium heat.
Ensure the oil is hot enough to sizzle when the mixture is added.
Scoop about 1/3 cup of the mixture into the skillet, flattening it with the back of a wooden spoon.
Flattening ensures even cooking and crispiness.
Cook each fritter for about 3 minutes on each side until golden brown and crispy.
Flip carefully to avoid breaking the fritters.
Drain the cooked fritters on paper towels to remove excess oil.
Draining on paper towels keeps the fritters light and crispy.
Serve warm with applesauce or your favorite dipping sauce.
Serving immediately ensures the fritters remain crispy.
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