Mini German Potato Pancakes

Instructions

1. 1

   Peel 500g starchy potatoes and 100g yellow onion. Set up a fine box grater over a large bowl lined with a clean kitchen towel. Have a large nonstick skillet and paper towels ready on the side.

2. 2

   Grate the peeled potatoes and onion through the fine holes of the grater directly onto the towel. Gather the corners of the towel tightly, twist over the sink, and squeeze vigorously until almost no liquid drips out.

3. 3

   Transfer the dry squeezed potato and onion mixture into a clean mixing bowl. Add 1 egg, 30g all-purpose flour, and 5g fine salt. Mix thoroughly with a fork for 1 minute until a cohesive, slightly sticky batter forms.

4. 4

   Heat 60ml sunflower oil in the large skillet over medium-high heat for 2 minutes. Scoop tablespoon-sized mounds of batter into the hot oil. Flatten each gently with the back of a spoon to create thin mini discs.

5. 5

   Fry the mini pancakes for 3 minutes without moving them until the bottom edges turn deep golden brown. Carefully flip with a spatula and fry the second side for another 3 minutes until crispy and golden throughout.

6. 6

   Transfer the crispy potato pancakes onto paper towels to drain excess oil for 1 minute. Serve immediately on a warm platter alongside 100g cold sour cream for dipping while they are piping hot and crunchy.