Irresistible German Potato Pancakes Made Easy
Make irresistible German Potato Pancakes at home! Crispy outside, tender inside, an easy, authentic recipe for breakfast or dinner bliss.
Ingredients
- 4 large russet potatoes Peeled and grated
- 1 small onion Grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper Freshly ground preferred
- As needed vegetable oil For frying
- Optional sour cream For serving
- Optional applesauce Traditional German serving option
- Optional fresh parsley Chopped, for garnish
Instructions
- Prepare the Potatoes: Peel and grate the potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- Mix the Ingredients: In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix until well combined.
- Heat the Oil: Heat a generous amount of vegetable oil in a large skillet over medium heat.
- Fry the Pancakes: Scoop about 2 tablespoons of the mixture for each pancake into the hot oil. Flatten them slightly with a spatula.
- Cook Until Golden: Fry for 3-4 minutes on each side or until golden brown and crispy.
- Drain and Serve: Place the cooked pancakes on a paper towel-lined plate to drain excess oil. Serve hot with sour cream, applesauce, or your favorite toppings.
Notes
For extra crispiness, squeeze out as much moisture as possible from the grated potatoes.
Russet or starchy potatoes work best for a crispy texture.
Grating the onion directly into the potatoes enhances flavor and prevents browning.
Serve immediately for the best taste and texture, they lose crispiness as they cool.
Traditional German sides include applesauce for sweetness or sour cream for a creamy, tangy contrast.
You can add fresh herbs like parsley or chives for a burst of color and flavor.
These pancakes can be kept warm in a low oven (200°F / 95°C) while cooking the rest.
If making a large batch, place them on a wire rack instead of a plate to prevent sogginess.
Leftovers can be reheated in a hot skillet to regain crispiness (avoid microwaving). Perfect for Oktoberfest parties, holiday sides, or cozy winter meals.
Russet or starchy potatoes work best for a crispy texture.
Grating the onion directly into the potatoes enhances flavor and prevents browning.
Serve immediately for the best taste and texture, they lose crispiness as they cool.
Traditional German sides include applesauce for sweetness or sour cream for a creamy, tangy contrast.
You can add fresh herbs like parsley or chives for a burst of color and flavor.
These pancakes can be kept warm in a low oven (200°F / 95°C) while cooking the rest.
If making a large batch, place them on a wire rack instead of a plate to prevent sogginess.
Leftovers can be reheated in a hot skillet to regain crispiness (avoid microwaving). Perfect for Oktoberfest parties, holiday sides, or cozy winter meals.