German Potato Pancakes
German Potato Pancakes are crispy, golden treats made from grated potatoes and onions, lightly fried until they have that perfect crunch on the outside and tender texture inside. They’re simple,…
Tip: save now, cook later.German Potato Pancakes are crispy, golden treats made from grated potatoes and onions, lightly fried until they have that perfect crunch on the outside and tender texture inside. They’re simple, hearty, and have this wonderful homemade feel that makes them feel like a comforting hug from the kitchen.
I really love making these when I want something warm and a little special but still easy to whip up. I find the key is squeezing out as much liquid from the potatoes as possible before mixing in the eggs and flour—that way, they get super crispy instead of soggy. Plus, there’s nothing quite like the smell of these pancakes sizzling in the pan; it always fills the house with cozy vibes.
My favorite way to serve German Potato Pancakes is with a dollop of sour cream and a sprinkle of fresh chives. Sometimes I even add a touch of applesauce on the side for a little sweet contrast. They’re great for breakfast, lunch, or dinner, and they never fail to bring smiles at the table. Whenever I make them, it reminds me of laid-back family meals and good times shared around the table.
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold are perfect here. Russet gives a fluffier inside, while Yukon Gold offers a creamier texture. If you need, sweet potatoes can be an interesting twist but will change the flavor.
Onion: Adds a mild, savory touch. Yellow onion is ideal, but white or even shallots work. Grate finely for best texture.
Eggs & Flour: These bind the mixture. For a gluten-free version, swap all-purpose flour for potato starch or gluten-free flour blends.
Oil or Butter: Vegetable oil is neutral, but clarified butter adds a rich flavor. Use enough fat to fry evenly and get that crispy outside.
How Do You Get German Potato Pancakes Super Crispy?
The secret to crispy potato pancakes is removing as much water as possible from the grated potatoes and onion. Here’s how I do it:
- After grating, place potatoes and onion in a clean kitchen towel or cheesecloth.
- Twist and squeeze firmly to release liquid. The drier the mix, the crispier the pancakes.
- Use medium-high heat to fry but watch carefully to avoid burning.
- Don’t overcrowd the pan; give each pancake space to fry evenly.
- Flip gently when edges turn golden brown.
With these tips, you’ll get pancakes that are crispy on the outside and tender inside every time!
Equipment You’ll Need
- Large box grater – makes quick work of shredding potatoes and onions evenly.
- Clean kitchen towel or cheesecloth – perfect for squeezing out extra moisture for crispier pancakes.
- Large nonstick or cast-iron frying pan – holds heat well and helps get a nice, even golden crust.
- Spatula – lets you flip the delicate pancakes gently without breaking them.
- Paper towels – handy for draining excess oil after frying.
Flavor Variations & Add-Ins
- Add finely chopped fresh herbs like dill or chives to the batter for a fresh, bright flavor boost.
- Mix in shredded cheese such as cheddar or Parmesan for a richer, melty texture.
- Try swapping some potatoes for grated zucchini or carrot to add color and extra veggies.
- For a heartier meal, stir cooked bacon bits or diced ham into the mixture before frying.
German Potato Pancakes
Ingredients You’ll Need:
- 4 large potatoes (Russet or Yukon Gold), peeled and grated
- 1 small onion, grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil or clarified butter, for frying
- Fresh parsley, for garnish
- Sour cream, for serving
- Optional: applesauce, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to cook, so you can have delicious German Potato Pancakes ready in about 35 minutes total.
Step-by-Step Instructions:
1. Prepare the Potatoes and Onion:
Peel and grate the potatoes into a large bowl. Grate the onion as well and add it to the potatoes.
2. Remove Excess Moisture:
Transfer the grated potatoes and onion to a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible—this helps make the pancakes crispy.
3. Make the Batter:
Return the dried potatoes and onion to a bowl. Add eggs, flour, salt, and pepper. Mix well until everything is combined into a loose batter.
4. Cook the Pancakes:
Heat about 1/4 inch of vegetable oil or clarified butter in a large frying pan over medium-high heat until hot but not smoking. Spoon some potato batter into the pan and gently flatten it with the back of the spoon to form pancakes about 3-4 inches wide.
Fry each pancake for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to avoid burning while making sure the inside is cooked.
5. Drain and Serve:
Transfer cooked pancakes to a plate lined with paper towels to drain off any excess oil. Repeat with the remaining batter.
Serve the warm potato pancakes garnished with fresh parsley and alongside a dollop of sour cream. For a traditional touch, add applesauce on the side.
Enjoy your crispy and tasty German Potato Pancakes!
Can I Use Frozen Potatoes for German Potato Pancakes?
Yes, you can, but thaw them completely and squeeze out all excess moisture before using. Frozen potatoes often have extra water, so drying them well is key to keeping the pancakes crispy.
How Should I Store Leftovers?
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat to crisp them back up or warm gently in the oven.
Can I Make These Pancakes Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or potato starch to keep the texture just right without gluten.
What Are Good Serving Suggestions?
German Potato Pancakes are traditionally served with sour cream and applesauce. You can also try them with smoked salmon, chives, or a sprinkle of fresh herbs for variety.