Description
Deliciously crispy German potato pancakes, perfect for serving with applesauce or sour cream.
Ingredients
Scale
- 4 medium russet potatoes, peeled
- 1 small onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon baking powder
- ¼ cup vegetable oil (for frying)
- Optional for serving: Applesauce, Sour cream, Fresh chopped parsley
Instructions
- Grate the potatoes and onion. Using a box grater or food processor, grate the peeled potatoes and onion into a large bowl. The mixture will be very moist, which is normal.
- Remove excess liquid. Place the grated mixture into a clean kitchen towel and squeeze out as much liquid as possible. This step is essential for achieving crispy German Potato Pancakes instead of soft ones. I always remember my grandmother saying that the secret to perfect potato pancakes is patience during this step. The drier the potatoes, the better the crisp.
- Make the batter. Transfer the squeezed potato mixture back to a bowl. Add eggs, flour, salt, pepper, and baking powder. Mix everything together until evenly combined. The batter will look thick and slightly chunky—that’s exactly what you want.
- Heat the oil. In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- Fry the pancakes. Scoop about 2–3 tablespoons of batter into the hot pan and gently flatten with a spoon to form a pancake. Cook for about 3–4 minutes per side, until deep golden brown and crispy. As they cook, the edges will become beautifully crisp while the inside stays tender.
- Drain and serve. Transfer the cooked pancakes to a plate lined with paper towels to remove excess oil. Serve the German Potato Pancakes immediately while they are hot and crispy.
Notes
- Patience is key during the squeezing process to achieve the best crispiness.
- Serving with applesauce or sour cream enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg