German Potato Pancakes
German Potato Pancakes are crispy, golden patties made from grated potatoes, onions, and a little flour to hold it all together. They cook up with a satisfying crunch on the…
By Elizabeth
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Reading time: 6 min
German Potato Pancakes are crispy, golden patties made from grated potatoes, onions, and a little flour to hold it all together. They cook up with a satisfying crunch on the outside while staying soft and tender inside. These pancakes have a simple, comforting flavor that you can enjoy any time of day.
I love making these pancakes when I want something quick but special. It’s fun to grate the potatoes and smell the onions as they cook in the pan. A trick I’ve learned is to squeeze out as much moisture as possible from the potatoes before cooking—that way, the pancakes get perfectly crisp without falling apart.
My favorite way to eat German Potato Pancakes is with a dollop of sour cream and a little applesauce on the side. It’s a classic combo that balances the savory and sweet really well. Sometimes I like to add a sprinkle of fresh parsley on top to brighten it up. They’re great for breakfast, dinner, or even as a snack when I want something a bit cozy and tasty.
Key Ingredients & Substitutions
Potatoes: Russet potatoes are my favorite because they are starchy and make crispy pancakes. If you don’t have Russet, Yukon Gold can work but may be less crispy.
Onion: A small onion adds nice flavor without overpowering. If you’re short on time, onion powder can be a quick substitute.
Flour & Eggs: These bind the mixture together. For gluten-free, try rice flour or a gluten-free flour blend. You can replace eggs with flaxseed ‘eggs’ if needed.
Fat for Frying: Vegetable oil is fine, but clarified butter gives richer flavor and helps with browning. Use enough oil so pancakes can crisp up nicely.
Sour Cream: Classic topping! You can swap with plain yogurt or crème fraîche for a slightly different tang.
How Do You Get German Potato Pancakes Crispy and Not Soggy?
The trick to crispy pancakes is removing as much moisture from the potatoes as possible. Here’s what I do:
- After grating, wrap the potatoes in a clean towel or cheesecloth.
- Twist and squeeze hard to push out the water—this step really makes a difference.
- Let the grated potatoes sit a few minutes to release more liquid, then squeeze again if needed.
- Don’t overcrowd your pan when frying; give each pancake room to crisp up.
- Use medium-high heat and enough oil or butter—if the pan is too cool, pancakes absorb oil and get soggy.
Following these tips helps you get pancakes golden and crunchy outside, soft inside. I always serve them right away to keep that perfect texture!
Equipment You’ll Need
- Box grater or food processor with grating disc – makes grating potatoes and onions quick and even.
- Clean kitchen towel or cheesecloth – essential to squeeze out extra moisture for crispier pancakes.
- Large mixing bowl – to mix your potato batter comfortably without spilling.
- Non-stick or cast-iron skillet – helps pancakes brown evenly and prevents sticking.
- Spatula – to flip pancakes gently without breaking them.
- Paper towels – to drain excess oil after frying.
Flavor Variations & Add-Ins
- Add chopped fresh chives or green onions for a mild onion boost that freshens the flavor.
- Mix in crispy cooked bacon bits for extra smoky, salty crunch.
- Try shredded cheese like sharp cheddar or Gruyere mixed in for gooey, cheesy pancakes.
- Stir in a pinch of nutmeg or smoked paprika to add warmth or a subtle smoky note.
How to Make German Potato Pancakes
Ingredients You’ll Need:
- 4 large potatoes (starchy variety like Russet), peeled and grated
- 1 small onion, finely grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- Vegetable oil or clarified butter, for frying
- Sour cream, for serving
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 15 minutes to cook, so you’ll have delicious German Potato Pancakes ready in about 30 minutes total.
Step-by-Step Instructions:
1. Prepare the Potatoes and Onion:
Grate the potatoes and place them in a clean kitchen towel or cheesecloth. Twist and squeeze well to remove as much moisture as you can—this helps the pancakes get crispy. Then, transfer the grated potatoes to a large bowl and add the finely grated onion.
2. Mix the Batter:
Add the eggs, flour, salt, and black pepper to the bowl with the potatoes and onion. Stir everything together until the mixture forms a loose batter.
3. Cook the Pancakes:
Heat about 2 tablespoons of vegetable oil or clarified butter in a large skillet over medium-high heat. Drop spoonfuls of the potato mixture into the hot oil, pressing each one gently with the back of the spoon to flatten into 3- to 4-inch rounds. Cook for 3 to 4 minutes on each side, or until they’re golden brown and crispy. Don’t overcrowd the skillet—cook in batches if needed.
4. Serve:
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve them hot topped with a dollop of sour cream and a sprinkle of fresh parsley if you like.
Enjoy your warm, crispy German Potato Pancakes for breakfast, lunch, or dinner!
Can I Use Frozen Potatoes for German Potato Pancakes?
It’s best to use fresh potatoes for the crispiest texture. If you only have frozen, make sure to thaw and drain them thoroughly, then squeeze out as much moisture as possible before using.
How Should I Store Leftover Potato Pancakes?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat to maintain crispiness rather than microwaving.
Can I Make German Potato Pancakes Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or use rice flour to keep the same binding effect without gluten.
What Are Some Good Toppings or Sides?
Sour cream and applesauce are classic toppings. You can also try yogurt, crème fraîche, or even a sprinkle of fresh herbs like chives or parsley for a fresh touch.