Golden German Potato Cakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2½ pounds of starchy potatoes
02 -
Half a big yellow onion
03 -
2 fresh eggs
04 -
¼ cup plain flour
05 -
1 tablespoon of cornstarch
06 -
½ teaspoon of baking powder
→ Seasonings
07 -
1 teaspoon of table salt
08 -
1 teaspoon of powdered garlic
09 -
1 teaspoon of flaked parsley
10 -
¼ teaspoon ground black pepper
11 -
¼ teaspoon sweet paprika
12 -
¼ teaspoon dried dill
→ For Cooking & Serving
13 -
Cooking oil like canola, veggie, or avocado
14 -
Optional: applesauce on the side
15 -
Optional: dollop of sour cream
# Instructions:
01 -
Set your oven to 250°F. Put a wire rack on a baking tray to keep your cooked batches nice and warm.
02 -
Grab your grater or food processor and shred those potatoes and onions. Dump them into a kitchen towel or cheesecloth.
03 -
Twist that towel real tight over the sink to get all the water out. Do this a few times, then pat everything dry with another towel.
04 -
Beat the eggs in a big bowl. Toss in flour, cornstarch, baking powder and all those spices. Add your potato mix and stir just enough to blend everything.
05 -
Pour oil about ⅛-¼ inch deep in your skillet over medium-high heat. Scoop ¼-cup blobs, flatten them to ½-inch, and cook about 3 minutes each side until they're golden.
06 -
Let them drip on some paper towels for a sec, then put them on your rack in the warm oven while you finish cooking the rest.
# Notes:
01 -
You can soak your potato shreds in cold water if you're prepping ahead
02 -
They'll stay good in the freezer for up to 3 months
03 -
For the crunchiest leftovers, warm them in your oven or air fryer