Description
German Potato Pancakes are crispy, golden fried patties made from grated russet potatoes and onions. This classic European dish is seasoned simply with salt and pepper and bound together with flour and egg. Perfect for breakfast, brunch, or a comforting side, these pancakes deliver a deliciously crunchy texture on the outside and a tender interior. Serve them hot with traditional toppings like applesauce or sour cream for an authentic taste experience.
Ingredients
Scale
Potato Pancakes
- 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 (about 3-4 tbsp)
Instructions
- Prepare the Potatoes and Onion: Wash and peel the russet potatoes. Using the large grating side of a box grater, grate the potatoes directly into a mixing bowl. Then, grate the small yellow onion into the same bowl to combine flavors.
- Drain Excess Liquid: Observe the grated potato mixture for any excess liquid pooling at the bottom. Carefully drain off as much liquid as possible to prevent soggy pancakes and improve crispiness.
- Mix the Batter: Add a pinch of salt and black pepper (if making savory pancakes) along with 3 tablespoons of all-purpose flour and 1 large egg to the potato and onion mixture. Use your hands to thoroughly mix and combine all ingredients, forming a thick batter that holds together.
- Heat the Oil: Place a large skillet over medium heat and add 1 to 2 tablespoons of vegetable oil. Allow the oil to heat until shimmering but not smoking, ensuring a crispy fry.
- Form and Fry Pancakes: For each pancake, scoop about 2 tablespoons of the potato batter and carefully drop it into the hot oil in the skillet. Flatten each scoop slightly using the back of a spoon or spatula to form a thin pancake shape.
- Cook Until Golden: Fry the pancakes for 3 to 4 minutes on one side until deeply golden brown and crispy. Flip carefully and fry the other side for another 3 to 4 minutes to achieve an even, crisp texture.
- Drain and Refry for Extra Crispiness: Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Once all pancakes have been cooked once, return them to the skillet and refry each side for an additional 30 to 60 seconds to enhance crunchiness.
- Serve Immediately: Serve the potato pancakes immediately while they are hot and crispy. Top with classic accompaniments such as applesauce, brown sugar, sour cream, or a yogurt sauce for an authentic serving experience.
Notes
- Draining excess moisture from the potatoes is key to achieving crispy pancakes.
- Use freshly grated potatoes for the best texture and flavor.
- Adjust seasoning to taste; add more black pepper or a pinch of nutmeg for variation.
- These pancakes are best served immediately for maximum crispness.
- Leftovers can be reheated in a skillet or oven to restore crispiness.
