German Potato Pancakes Recipe

Crispy on the outside, tender on the inside, with a golden hue that makes you reach for “just one more,” German Potato Pancakes are comfort food at its finest. Picture the magic of shredded potatoes mingling with onions and just the right dash of flour and egg, all sizzling together into savory perfection. Whether you grew up loving them or are about to make them for the first time, German Potato Pancakes promise that unbeatable, homey warmth that brings friends and family to the table in anticipation.

Ingredients You’ll Need

At the heart of German Potato Pancakes is this handful of simple, everyday ingredients. Each one plays a starring role, from the starchy potatoes that build the texture to the onion’s subtle zing and the crisp kiss of oil in the skillet.

• Russet potatoes (1 lb): The classic choice for their high starch, which gives the pancakes a fluffy interior and crisp exterior.
• Small yellow onion (1): Adds savory depth and sweetness as it cooks down, balancing the potato’s earthiness.
• Salt (pinch, plus more for seasoning): Draws out moisture from the potatoes and lifts all the flavors.
• Black pepper (pinch, for savory pancakes): A must for that gentle heat and peppery bite, though optional for purists.
• All-purpose flour (3 tbsp): Holds everything together into a sturdy, golden pancake.
• Large egg (1): Binds the mixture and helps the pancakes crisp beautifully during frying.
• Vegetable oil (for frying): Ensures a shattering crunch—don’t be shy with it for true German-style results!

How to Make German Potato Pancakes

Step 1: Grate the Potatoes and Onion

Start by washing and peeling your russet potatoes, then grate them on the large holes of a box grater into a big bowl. Immediately follow up by grating the small yellow onion right in with the potatoes. This keeps the potatoes from oxidizing and turning brown, and lets the onion flavor seep in at the foundation of your pancake batter.

Step 2: Drain the Mixture

With freshly grated potatoes and onions, you’ll notice some liquid gathering at the bottom of the bowl. For truly flavorful and crispy German Potato Pancakes, use your hands or a fine mesh sieve to squeeze out as much excess water as you can. Less moisture means more crunch!

Step 3: Mix Together the Batter

Add a pinch of salt, black pepper (if making them savory), the all-purpose flour, and a large egg right into your drained mixture. Now, dive in with clean hands and mix well—this ensures every shred gets coated. You want a thick, slightly sticky batter that holds together easily when pressed.

Step 4: Heat Your Skillet and Add Oil

Pour 1-2 tablespoons of vegetable oil into a large skillet and heat over medium. The oil should shimmer, but not smoke. This is where the magic happens: the oil is what gives German Potato Pancakes their trademark color and irresistible crunch.

Step 5: Shape and Fry the Pancakes

Scoop about 2 tablespoons of your potato batter for each pancake straight into the sizzling oil. Flatten each mound gently with the back of a spoon or spatula for those even, crispy edges. Fry for 3-4 minutes on each side—don’t rush this step—until both sides are deeply golden brown.

Step 6: Drain and Double-Fry for Extra Crispiness

Once the pancakes are golden, set them onto a paper towel-lined plate to catch extra oil. For next-level crunch, return all fried pancakes to the pan and give them a quick second fry: another 30-60 seconds per side does the trick. This old-school method guarantees a sturdy crunch that’ll hold up to any topping.

Step 7: Serve Hot and Fresh

Serve your German Potato Pancakes immediately, straight out of the skillet while they’re at their crispy peak. Choose toppings like applesauce, a sprinkle of brown sugar, sour cream, or even a dollop of herbed yogurt to finish each bite in classic style.

How to Serve German Potato Pancakes

Garnishes

The finishing touch can make all the difference! Traditionalists adore a dusting of powdered sugar or a simple scoop of applesauce, but don’t be afraid to try fresh chives, a swirl of crème fraîche, or even some smoked salmon for a modern twist. Each garnish adds a new dimension of flavor and style to your German Potato Pancakes.

Side Dishes

Round out your plate with some hearty sides: think tangy sauerkraut, a crisp garden salad, or creamy cucumber salad. For a more substantial meal, German Potato Pancakes are beautiful alongside bratwurst, roasted meats, or a bowl of warm soup on a chilly night.

Creative Ways to Present

Stack them high for a dramatic brunch centerpiece, or cut them into wedges for perfect party nibbles. German Potato Pancakes are also fun when made mini-sized for sliders or topped with smoked fish and dill for a festive appetizer spread. Personalize each serving so everyone gets to try something new!

Make Ahead and Storage

Storing Leftovers

If you end up with extra German Potato Pancakes (which is rare!), let them cool completely before transferring to an airtight container. Place paper towels between layers to help absorb moisture and keep them from sticking together, and store in the fridge for up to three days.

Freezing

Surprisingly, these pancakes freeze beautifully! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. That way, you can pull out just what you need, whenever the craving for homemade German Potato Pancakes strikes.

Reheating

The oven is your best friend for bringing leftover pancakes back to life. Lay them on a baking sheet in a hot oven (around 400 degrees F) for a few minutes until they’re heated through and regain their crisp. Avoid the microwave if possible—German Potato Pancakes are all about that crunch!

FAQs

Can I use a different type of potato?

You can, but russet potatoes work best due to their high starch content, which helps the pancakes hold together and become delightfully crisp. Yukon Golds are a decent substitute if needed, though avoid waxy varieties for this recipe.

Why do my German Potato Pancakes fall apart when frying?

If the mixture seems too loose or watery, try draining off more liquid and adding a touch more flour. Also, be sure your oil is properly heated before adding the pancakes to help establish that crisp crust right away.

Can I make them gluten-free?

Absolutely! Swap out the all-purpose flour for a gluten-free blend or even potato starch; your German Potato Pancakes will turn out just as delectable and golden.

What’s the best oil for frying these pancakes?

A neutral, high-heat oil like vegetable, canola, or sunflower oil works best, as it lets those potato flavors shine through while providing the necessary sizzle for crispy edges.

Are German Potato Pancakes served sweet or savory?

Both! It’s common to serve them with sweet toppings like applesauce or even a little brown sugar, but savory options like sour cream or smoked salmon are just as traditional and delicious. Customize each serving to your taste!

Final Thoughts

Whether you’re cooking for a crowd or just treating yourself, there’s nothing quite like biting into fresh, hot German Potato Pancakes. Every crispy, potato-y bite brings a little bit of German tradition to your kitchen, and I hope you’ll try this recipe soon. Trust me—no one ever eats just one!

Print