German Potato Pancakes

Crisp, browned potato pancakes are a popular side dish at Milwaukee's famed fish frys, but french fries, boiled or steamed new potatoes, and German potato salad are also often served.

German Potato Pancakes
Crisp, browned potato pancakes are a popular side dish at Milwaukee's famed fish frys.
Yield: serves 8

Ingredients

  • 8 medium russet potatoes (about 4 lbs.)
  • 1 cup flour
  • 1 cup sour cream
  • 1 tsp. baking powder
  • 6 eggs, lightly beaten
  • 1 medium yellow onion, peeled and finely chopped
  • Salt
  • 12 cup clarified butter
  • Applesauce

Instructions

  1. Peel and grate potatoes on the finest holes of a box grater into a large bowl. Add flour, sour cream, baking powder, eggs, onions, and salt to taste and stir well to combine. Transfer mixture to a sieve set over a bowl and let drain for 10 minutes.
  2. Preheat oven to 200°. Heat 2 tbsp. of the butter in a large skillet over medium heat. Scoop out about 1⁄2 cup of the potato mixture with your hands and squeeze it gently to remove some of the liquid (it should still be very wet). Form potato mixture into a flat pancake about 5" wide and put into skillet. Repeat with a second portion. Cook until golden brown, 5–6 minutes per side. Transfer pancakes to a rack set over a baking sheet and keep warm in oven. Repeat process with remaining butter and potato mixture. Serve with applesauce on the side, if you like.