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Crispy German Potato Pancakes Recipe

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4.4 from 103 reviews

Crispy German Potato Pancakes are a delicious and traditional dish made from shredded potatoes and onions mixed with eggs and flour, then pan-fried to golden perfection. They offer a crispy exterior with a tender interior, perfect as a comfort food or a side dish. Served hot with classic accompaniments like applesauce or sour cream, these pancakes are simple to prepare and deliver authentic German flavors.

Ingredients

For the Pancakes

  • 1/2 cup neutral frying oil (such as vegetable oil)
  • 2 large whole eggs
  • 1 teaspoon fine salt
  • 1/4 cup plain all-purpose flour
  • 4 medium russet potatoes (about 2 pounds), peeled
  • 1 small yellow onion, peeled
  • 1/2 teaspoon ground black pepper

Instructions

  1. Grate the Potatoes and Onion: Using a food processor or a box grater, coarsely shred the peeled potatoes along with the peeled onion. Place the grated mixture into a clean kitchen towel or cheesecloth, twist the ends and press firmly to extract as much liquid as possible, which helps ensure crispiness during frying.
  2. Prepare the Batter: Transfer the drained potato and onion mixture to a large mixing bowl. Add the eggs, flour, salt, and black pepper. Stir thoroughly until all ingredients are fully combined and the mixture holds together well.
  3. Heat the Oil: Warm a large skillet over medium heat. Pour enough vegetable oil to coat the base of the skillet thinly and allow the oil to heat until it shimmers, which indicates it is ready for frying.
  4. Form and Fry Pancakes: Spoon about 1/4 cup of the batter into the hot skillet for each pancake. Use a spatula to lightly press and flatten the batter into round shapes of even thickness.
  5. Cook Until Golden Brown: Fry each pancake for 3 to 4 minutes on one side until golden brown, then carefully flip and cook the other side for another 3 to 4 minutes until also golden and cooked through.
  6. Drain Excess Oil: Transfer the cooked pancakes onto a paper towel-lined plate to absorb any excess oil. If cooking multiple batches, keep the finished pancakes warm in an oven preheated to 200°F (90°C) until ready to serve.
  7. Serve Hot: Serve the crispy German potato pancakes hot from the skillet with traditional condiments such as applesauce, sour cream, or any garnish of your choice for the best experience.

Notes

  • Extracting excess moisture from the grated potatoes is key to achieving crispy pancakes.
  • Use a neutral oil with a high smoke point for frying to avoid burning the pancakes.
  • Russet potatoes are ideal due to their starchy nature, which helps bind the pancakes and create crispiness.
  • Keep cooked pancakes warm in a low oven if making multiple batches to maintain their crisp texture.
  • Serve immediately for the best taste and texture.

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