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Crispy German Potato Pancakes Recipe

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4.4 from 122 reviews

Crispy German Potato Pancakes are a traditional, savory dish made from shredded potatoes and onions, combined with eggs and flour, then pan-fried to golden perfection. These pancakes have a wonderfully crunchy exterior and a tender, flavorful inside, perfect as a side dish or a comforting snack served with applesauce or sour cream.

Ingredients

Wet Ingredients

  • 2 whole large eggs

Dry Ingredients

  • 1 teaspoon fine salt
  • 1/4 cup plain all-purpose flour
  • 1/2 teaspoon ground black pepper

Main Ingredients

  • 4 medium-sized russet potatoes (approximately 2 pounds), peeled
  • 1 small yellow onion, peeled
  • Approximately 1/2 cup neutral frying oil (vegetable oil recommended)

Instructions

  1. Shred Potatoes and Onion: Using a food processor or box grater, coarsely shred the peeled potatoes along with the peeled onion. Place the shredded mixture into a clean kitchen towel or cheesecloth, twist and press firmly to extract as much liquid as possible to avoid soggy pancakes.
  2. Mix Batter: Transfer the dried potato-onion mixture into a large mixing bowl. Add the eggs, flour, salt, and ground black pepper. Stir thoroughly until all ingredients are well combined and the batter holds together.
  3. Heat Oil: Warm a large skillet over medium heat. Pour in enough vegetable oil to form a thin coating on the skillet’s base. Heat the oil until it shimmers but does not smoke.
  4. Form and Cook Pancakes: Spoon about 1/4 cup of the batter into the hot skillet for each pancake. Using a spatula, lightly press and flatten the batter into round shapes. Cook pancakes for 3 to 4 minutes on each side until they develop a golden-brown crust and are cooked through.
  5. Drain Excess Oil and Keep Warm: Remove cooked pancakes and place them on a paper towel-lined plate to absorb excess oil. If cooking multiple batches, keep finished pancakes warm in an oven set to 200°F (90°C) until ready to serve.
  6. Serve: Serve the potato pancakes hot, accompanied by traditional sides such as applesauce, sour cream, or your preferred garnish.

Notes

  • Be sure to squeeze out as much liquid as possible from the shredded potatoes and onions to ensure crispy pancakes.
  • If you don’t have a food processor, a box grater works well for shredding.
  • Russet potatoes are preferred for their starchy texture which makes the pancakes crisper.
  • Adjust seasoning to taste; some like adding a pinch of nutmeg or garlic powder for extra flavor.
  • Keep cooked pancakes warm in a low oven while frying the rest to serve all hot.

Find it online: https://oliviabakes.com/crispy-german-potato-pancakes-recipe/