“Crispy on the outside, tender on the inside, these traditional German potato pancakes are a must-try comfort food. Perfect as a savory snack or a sweet treat!”
Ingredients
- 4 medium potatoes (starchy potatoes like Russets work best)
- 1 small onion, grated or finely chopped
- 2 large eggs
- 2 tablespoons all-purpose flour (or potato starch for gluten-free)
- 1 teaspoon salt
- 1/4 teaspoon black pepper (optional, for savory pancakes)
- Vegetable oil (for frying)
Optional Toppings:
- Savory: Sour cream, applesauce, or smoked salmon
- Sweet: Powdered sugar or cinnamon sugar
Instructions
Step 1: Prepare the Potatoes
- Peel and grate the potatoes using a box grater or food processor.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes.
Step 2: Mix the Batter
- In a large bowl, combine the grated potatoes, grated onion, eggs, flour, and salt.
- Mix well until all ingredients are evenly incorporated. Add black pepper if making savory pancakes.
Step 3: Heat the Oil
- Heat vegetable oil in a large skillet over medium-high heat.
- The oil should be hot but not smoking—test it by dropping a small bit of batter into the oil; it should sizzle immediately.
Step 4: Fry the Pancakes
- Scoop about 2 tablespoons of the potato mixture into the skillet for each pancake. Flatten it gently with a spatula to form a thin pancake.
- Fry for 3–4 minutes per side, or until golden brown and crispy.
- Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
Step 5: Serve
- Serve the pancakes warm with your choice of toppings—sour cream and applesauce are traditional favorites!
Why You’ll Love This Recipe
- Crispy and Delicious: Perfectly golden and crispy, with a soft interior.
- Versatile: Great as a savory side dish or a sweet dessert.
- Authentic Flavor: A taste of Germany that’s simple to recreate at home.
Pro Tips
- Consistency Matters: If the batter is too wet, add a bit more flour to bind it.
- Keep Warm: Place fried pancakes on a baking sheet in a low oven to keep them warm while frying the rest.
- Batch-Freezing: Freeze cooked pancakes and reheat in the oven or air fryer for a quick snack.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Crisp them up in a skillet or oven at 350°F (175°C).
These German Potato Pancakes are a classic that everyone will love. Whether you prefer them sweet or savory, they’re always a hit. Don’t lose this recipe—it’s a keeper! 🥔✨🔥
