Description
Authentic German Potato Pancakes are crispy on the outside and tender on the inside, making them a comforting, savory treat perfect for any meal. Serve with applesauce or sour cream for a traditional touch. Keywords: German potato pancakes, crispy potato pancakes, authentic German recipes.
Ingredients
Units
Scale
- 1 lb russet potatoes
- 1 small yellow onion
- Pinch of salt, plus more for seasoning
- Pinch of black pepper (for savory pancakes)
- 3 tbsp all-purpose flour
- 1 large egg
- Vegetable oil (for frying)
Instructions
Step 1: Prepare the Potatoes and Onion
- Wash and peel the potatoes. Using the large grating side of a box grater, grate the potatoes into a large bowl.
- Grate the onion into the same bowl. If excess liquid collects at the bottom, drain it to avoid soggy pancakes.
Step 2: Mix the Batter
- Add a pinch of salt, black pepper (if making savory pancakes), flour, and egg to the grated potato-onion mixture.
- Mix thoroughly with your hands or a spoon until the ingredients form a thick batter.
Step 3: Fry the Pancakes
- Heat 1–2 tablespoons of vegetable oil in a large skillet over medium heat.
- Scoop about 2 tablespoons of the potato batter into the skillet for each pancake. Flatten slightly with the back of a spoon or spatula.
- Fry for 3–4 minutes on each side, or until both sides are deeply golden brown and crispy.
- Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
Step 4: Double-Fry for Extra Crispiness
- Re-fry each pancake for an additional 30–60 seconds per side for an extra-crispy texture.
Step 5: Serve
- Serve the potato pancakes immediately while hot and crispy.
- Top with applesauce, brown sugar, sour cream, or your favorite toppings.
Notes
- For a sweeter version, omit pepper and pair with applesauce or powdered sugar.
- To prevent browning, place grated potatoes in cold water before mixing, but dry thoroughly before making the batter.
- Leftovers can be reheated in a skillet to restore crispiness.
