Description
Crispy German Potato Pancakes combine golden, crunchy edges with tender, flavorful centers for a classic comfort food perfect for breakfast, brunch, or dinner. Made with simple ingredients like starchy potatoes, onion, eggs, and flour, this quick and easy recipe yields light, crispy pancakes that can be easily customized with herbs, cheese, or dietary substitutions. Ready in under 30 minutes, these versatile pancakes are an irresistible treat any time of day.
Ingredients
Scale
Main Ingredients
- 4 medium starchy potatoes (such as Russets), peeled and grated
- 1 medium onion, peeled and grated
- 2 large eggs
- ¼ cup all-purpose flour (substitute gluten-free flour for gluten-free option)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Vegetable oil, for frying (about ¼ to ½ cup)
Instructions
- Prepare the Potatoes and Onion: Peel and finely grate the potatoes and onion using a box grater or food processor. Place the grated mixture in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy pancakes.
- Mix the Batter: In a large bowl, combine the grated potatoes and onion with the eggs, flour, salt, and pepper. Mix gently just until everything is combined, avoiding overmixing to keep the pancakes light and tender.
- Heat the Pan and Oil: Heat a generous amount of vegetable oil in a skillet over medium-high heat. The oil should sizzle when the batter is added but not smoke or burn quickly.
- Form and Fry the Pancakes: Spoon about two tablespoons of the mixture into the hot oil, gently pressing it flat to form round pancakes. Fry each side for 3 to 4 minutes or until beautifully golden and crisp. Avoid overcrowding the pan to ensure even frying.
- Drain and Serve: Remove the pancakes from the pan and place them on paper towels to drain excess oil. Serve hot with your choice of toppings such as sour cream, applesauce, or fresh chives.
Notes
- Squeezing out excess moisture from the potatoes is essential for achieving a crispy texture.
- Use medium-high heat to get golden edges without burning the pancakes.
- Mix the batter just until combined to keep pancakes tender inside.
- Use fresh oil for frying to maintain crisp crust and avoid off-flavors.
- Letting the batter rest for 5 to 10 minutes before frying can improve texture and flavor melding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: potato pancakes, German potato pancakes, crispy potato pancakes, vegetarian, gluten free, breakfast, brunch, side dish
