Description
German Potato Pancakes are crispy, golden, and packed with authentic flavor. Made from simple pantry ingredients like russet potatoes, yellow onion, eggs, and flour, these pancakes deliver a perfect crunch and savory taste. Ready in under 30 minutes, they are a versatile, family-friendly dish ideal for appetizers, brunch, or a comforting snack. Enjoy them traditional with sour cream and applesauce or get creative with herbs, cheese, or gluten-free adaptations.
Ingredients
Scale
Main Ingredients
- 3 large russet potatoes, peeled and grated
- 1 medium yellow onion, grated
- 2 large eggs
- 3 tablespoons all-purpose flour (or chickpea/rice flour for gluten-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Neutral cooking oil (such as vegetable or canola oil), for frying
Instructions
- Prepare the Potatoes and Onion: Peel the russet potatoes and grate them finely using a box grater or food processor. Similarly, grate the yellow onion and combine it with the grated potatoes to mix the flavors evenly.
- Remove Excess Moisture: Place the potato and onion mixture into a clean kitchen towel and wring out as much liquid as possible. This step is crucial for achieving that signature crispy texture.
- Combine Ingredients: Transfer the drained potatoes and onions to a bowl, add the eggs, flour, salt, and pepper. Mix gently until all ingredients are just combined into a uniform batter.
- Heat the Pan and Oil: Heat a large skillet over medium-high heat and add enough cooking oil to cover the bottom. The oil should be hot but not smoking before you add the pancakes.
- Fry the Pancakes: Drop spoonfuls of the potato mixture into the hot oil, flatten them gently with the back of the spoon to form even circles. Fry until golden brown on each side, about 3-4 minutes per side.
- Drain and Serve: Remove the pancakes from the skillet and place them on a plate lined with paper towels to absorb excess oil before serving hot and crispy.
Notes
- Always use starchy potatoes like russets to get that crispy crust.
- Removing moisture thoroughly prevents soggy pancakes.
- Keep the oil hot but not smoking to cook pancakes evenly without burning.
- Press pancakes thin and even for uniform crispiness.
- Keep cooked pancakes warm in a low oven while frying the rest.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 pancake (approx. 50g)
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: German Potato Pancakes, Kartoffelpuffer, crispy potato pancakes, traditional German recipe, gluten-free potato pancakes, comfort food
