German Potato Pancakes
Crispy, golden, and full of flavor, these German Potato Pancakes are a must-try! Whether served with applesauce, sour cream, or as a savory side dish, they are easy to make and incredibly satisfying.
Equipment
- Large mixing bowl
Ingredients
For the Pancakes:
- 2 lbs russet potatoes about 4 large, peeled and grated
- 1 medium yellow onion grated
- 2 large eggs
- ¼ cup all-purpose flour or rice flour for gluten-free
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon freshly grated nutmeg
- ½ cup vegetable oil or clarified butter schmalz for frying
For Serving (Optional):
- Applesauce classic sweet pairing
- Sour cream for a creamy contrast
- Fresh herbs chives, parsley, or dill for garnish
Instructions
Step 1: Prepare the Potatoes
- Grate the potatoes using a box grater or food processor.
- Squeeze out moisture: Place grated potatoes in a kitchen towel, twist, and squeeze out as much liquid as possible.
- Reserve starch: Let the potato water sit for 1 minute, then pour off the liquid, keeping the white starch at the bottom.
Step 2: Mix the Batter
- Grate the onion and add it to the squeezed potatoes.
- Stir in eggs, flour, salt, pepper, and nutmeg, mixing until well combined.
- Let the mixture rest for 5 minutes. If too wet, add another tablespoon of flour.
Step 3: Fry the Pancakes
- Heat ¼ cup of oil in a large skillet over medium-high heat.
- Drop ¼ cup of batter into the hot pan and flatten to ¼-inch thickness.
- Cook for 3-4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Serve & Enjoy
- Serve hot with applesauce, sour cream, or fresh herbs.
- Enjoy your crispy, homemade German Potato Pancakes!
Notes
For Extra Crispiness: Remove as much moisture as possible from the potatoes before mixing.
✔ Keep Warm: Place cooked pancakes on a baking sheet in a 250°F oven while frying the rest.
✔ Gluten-Free: Swap flour with rice flour or gluten-free blend.
✔ Make Ahead: Refrigerate and reheat in the oven at 350°F for 10 minutes.
✔ Keep Warm: Place cooked pancakes on a baking sheet in a 250°F oven while frying the rest.
✔ Gluten-Free: Swap flour with rice flour or gluten-free blend.
✔ Make Ahead: Refrigerate and reheat in the oven at 350°F for 10 minutes.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 28gProtein: 5gFat: 10gFiber: 3g
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