Description
German Potato Pancakes are a classic dish combining crispy golden edges with tender centers, made from simple ingredients like starchy potatoes, onion, eggs, and flour. Perfect for any meal of the day, these pancakes are easy to prepare, infinitely customizable, and bring authentic German comfort food to your table.
Ingredients
Scale
Main Ingredients
- 2 large Russet potatoes (about 1 pound), peeled and finely grated
- 1 small onion, peeled and finely grated
- 2 large eggs
- 3 tablespoons all-purpose flour (or gluten-free flour alternative)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil or clarified butter, for frying
Optional Variations and Add-ins
- 2 tablespoons fresh chives or parsley, chopped (for fresh herb flavor)
- ½ cup shredded sharp cheddar or Swiss cheese (for cheesy twist)
- Use sweet potatoes instead of regular potatoes for a sweeter flavor and color
- Substitute 3 tablespoons almond flour or gluten-free flour blend for a gluten-free option
- ¼ teaspoon ground paprika or cayenne pepper for a spicy hint
Instructions
- Prepare the Potatoes and Onion: Peel and finely grate the potatoes and onion. Transfer the grated potatoes to a clean kitchen towel and squeeze out as much moisture as possible to ensure crispiness in the pancakes.
- Mix the Batter: Place the drained potatoes and onion in a large mixing bowl. Add the eggs, flour, salt, and pepper. Mix thoroughly until a uniform, slightly sticky batter forms. Stir in any optional herbs, cheese, or spices if desired.
- Heat Your Pan: Heat 2 tablespoons of vegetable oil or clarified butter in a large skillet over medium heat. Wait until the oil shimmers but does not smoke to ensure even cooking.
- Fry the Pancakes: Spoon heaping tablespoons of the batter into the skillet, gently flattening each into round pancake shapes. Cook each side for 3 to 4 minutes or until golden brown and crispy. Avoid overcrowding the pan for even heat distribution.
- Drain and Serve: Remove pancakes from the skillet with a slotted spatula and place on a plate lined with paper towels to absorb excess oil. Serve immediately while hot and crispy for best taste.
Notes
- Drain grated potatoes thoroughly to achieve maximum crispiness.
- Use oils with a high smoke point like vegetable or clarified butter for frying to avoid bitterness.
- Flip pancakes only when edges are nicely browned to prevent breaking.
- Maintain medium heat to ensure even cooking without burning.
- Serve German Potato Pancakes fresh and hot; reheat in a skillet or oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 3 pancakes (approx. 100g)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: German Potato Pancakes, Kartoffelpuffer, crispy potato pancakes, traditional German recipe, gluten-free potato pancakes
