Description
German Potato Pancakes are a classic crispy and golden treat featuring tender, fluffy interiors and crunchy edges. Made from simple ingredients like russet potatoes, onions, eggs, and flour, these savory pancakes are quick to prepare and perfect for any meal of the day. They deliver comforting flavors and versatile serving options, from traditional sour cream toppings to creative accompaniments like smoked salmon or fresh herbs.
Ingredients
Scale
Main Ingredients
- 3 large russet potatoes, peeled and finely grated
- 1 medium onion, finely grated
- 2 large eggs
- 2 tablespoons all-purpose flour (or gluten-free flour/cornstarch for GF option)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil or clarified butter, for frying
Instructions
- Prepare the potatoes and onion: Peel the russet potatoes and finely grate them using the large holes of a box grater. Do the same with the onion. Place the grated potato and onion into a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This step is crucial to ensure the pancakes become crispy when cooked.
- Mix the batter: In a large bowl, combine the drained potatoes and onion with the eggs, flour, salt, and pepper. Mix thoroughly until you get a cohesive batter that will hold together during cooking.
- Heat the oil: Heat a generous amount of vegetable oil or clarified butter in a large skillet over medium-high heat until shimmering but not smoking. Maintaining the right temperature is important to achieve golden, crispy edges without the pancakes absorbing too much oil.
- Fry the pancakes: Spoon the potato mixture into the hot skillet, gently flattening each portion into a ¼ to ½ inch thick circle. Fry for about 3 to 4 minutes per side, or until the pancakes are golden brown and crispy all over. Avoid overcrowding the pan to keep the oil temperature consistent.
- Drain and serve: Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Serve immediately while they are hot and crisp, optionally topped with sour cream, applesauce, or your favorite garnish.
Notes
- Dry potatoes thoroughly: Removing excess moisture is the key to crispy pancakes.
- Use starchy potatoes: Russets are ideal to achieve a fluffy interior and crispy crust.
- Don’t overcrowd the pan: Fry in batches to maintain oil temperature and even cooking.
- Press pancakes gently: Flatten pancakes to about half an inch thick for best texture.
- Season generously: Salt helps enhance flavor and develop a tasty crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 2 pancakes
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: German Potato Pancakes, Kartoffelpuffer, crispy potato pancakes, gluten-free potato pancakes, savory pancakes, fried potato dish
