Crispy German Potato Pancakes You’ll Crave Again and Again

Discover the magic of German Potato Pancakes, crispy delights perfect for any meal.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 pancakes

Course: Breakfast

Cuisine: German

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancakes

4-5 medium russet potatoes Fresh raw potatoes yield the best texture
1 small yellow onion Adds moisture and flavor
1 teaspoon salt Adjust based on sweet or savory version
¼ teaspoon black pepper Optional for a milder taste
¼ cup all-purpose flour Can swap for gluten-free blend
1 large egg Helps retain moisture
1-2 tablespoons vegetable oil For frying; olive oil or ghee can be used

Optional Toppings

as needed sour cream Classic savory accompaniment
as needed applesauce Sweet contrast
as needed bacon bits For added savory crunch

Equipment

box grater
food processor
large mixing bowl
large skillet

Method

Step-by-Step Instructions for German Potato Pancakes

Wash and peel potatoes and onion. Grate them into a large mixing bowl.
Let the grated mixture sit for about 10 minutes and drain excess liquid.
Add salt, pepper, flour, and egg to the drained mixture. Mix thoroughly.
Heat oil in a skillet over medium heat until shimmering.
Scoop about 2 tablespoons of batter into the hot oil and flatten slightly.
Cook pancakes for approximately 3-4 minutes per side until golden brown.
Refry each pancake for an additional 30-60 seconds on each side for extra crisp.
Remove from skillet and place on paper towels. Serve hot with toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Drain excess moisture for crispy pancakes. Fry in small batches to avoid overcrowding.

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