Crispy Bavarian Potato Pancakes (Reiberdatschi)

Instructions

1. 11

   Peel the potatoes and the onion. Grate both the potatoes and the onion using a fine grater or a food processor with a grating attachment. Alternatively, you can use a fine shredder.

2. 22

   Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This step is crucial for crispy potato pancakes.

3. 33

   Transfer the squeezed potato-onion mixture to a large bowl. Add the eggs, flour, salt, pepper, and nutmeg (if using). Mix everything thoroughly until well combined.

4. 44

   Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 0.5 inch deep. To test if the oil is hot enough, drop a small amount of the mixture into the pan; it should sizzle immediately.

5. 55

   Spoon tablespoon-sized portions of the potato mixture into the hot oil, flattening them slightly with the back of a spoon to form pancakes. Do not overcrowd the pan.

6. 66

   Fry the potato pancakes for 3-5 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.

7. 77

   Remove the cooked potato pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Keep them warm while you fry the remaining mixture.

8. 88

   Serve the crispy Bavarian potato pancakes hot. They are delicious with applesauce, sour cream, or as a side dish to savory meats.