Chef's Tip
After grating the potatoes, squeeze out as much moisture as possible - this is crucial for crispy pancakes. A clean kitchen towel works better than paper towels for this task. Let the grated mixture sit, then pour off any accumulated liquid before adding eggs and flour.
Instructions
- Using the large holes of a box grater or food processor, grate the peeled potatoes and onion.
- Transfer the grated mixture to a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
- Place the squeezed mixture in a large bowl and let sit for 5 minutes. Pour off any accumulated liquid.
- Add beaten eggs, flour, salt, and pepper to the potato mixture. Stir until well combined.
- In a small bowl, prepare the apple-chive sour cream by mixing sour cream, grated apple, chopped chives, lemon juice, and a pinch of salt. Refrigerate until serving.
- In another small bowl, mix applesauce with cinnamon and brown sugar (if using). Set aside.
- Heat 1/4 inch of oil in a large heavy skillet over medium-high heat until shimmering but not smoking.
- Working in batches, drop 1/4 cup portions of the potato mixture into the hot oil. Flatten slightly with the back of a spatula to about 1/2-inch thickness.
- Fry until golden brown and crispy on the bottom, about 3-4 minutes. Flip and cook the other side until equally golden, about 3 minutes more.
- Transfer to a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt while still hot.
- Keep pancakes warm in a 200°F oven while cooking remaining batches, adding more oil to the pan as needed.
- Serve hot with apple-chive sour cream and cinnamon applesauce on the side.
Plating
Arrange 2-3 pancakes slightly overlapping on a plate. Add a dollop of apple-chive sour cream on one side and a spoonful of cinnamon applesauce on the other. Garnish with additional snipped chives and a light dusting of paprika if desired. For a more elegant presentation, stack the pancakes with thin layers of sour cream between them.
Storage & Reheating
Potato pancakes are best enjoyed immediately after cooking when they're at their crispiest. However, leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in a 375°F oven on a baking sheet for 5-7 minutes until heated through and crisp again. The apple-chive sour cream can be refrigerated separately for up to 3 days.
About This Recipe
These potato pancakes draw inspiration from the traditional German dish served at The Student Prince restaurant. The home version emphasizes achieving that perfect contrast between the crispy exterior and tender interior that makes potato pancakes so irresistible. The classic accompaniments of applesauce and sour cream are enhanced with fresh flavors that complement the savory pancakes.