Crispy German Potato Pancakes You’ll Fall in Love With Recipe

Introduction

Crispy German potato pancakes are a simple yet satisfying dish that delivers golden crunch with every bite. Made from grated russet potatoes and a few basic ingredients, these pancakes are perfect for breakfast, lunch, or dinner. Serve them warm with sour cream or applesauce for a comforting treat you’ll love.

Ingredients

• 4 large russet potatoes
• 1 small onion
• 2 eggs
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• vegetable oil (for frying)

Instructions

1. Step 1: Peel the russet potatoes and grate them using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.
2. Step 2: Finely chop the onion and combine it with the grated potatoes in a large bowl.
3. Step 3: In a separate bowl, beat the eggs. Add them to the potato and onion mixture along with the flour, salt, and black pepper. Mix until the ingredients come together with a chunky texture.
4. Step 4: Heat vegetable oil in a skillet over medium-high heat until shimmering.
5. Step 5: Spoon about ¼ cup of the potato mixture into the skillet for each pancake. Flatten each one to about ½ inch thick.
6. Step 6: Fry the pancakes for 3-4 minutes per side, or until golden brown and crispy.
7. Step 7: Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
8. Step 8: Serve warm with your favorite toppings such as sour cream or applesauce.

Tips & Variations

• Squeeze out as much moisture as possible from the grated potatoes to achieve the crispiest pancakes.
• Fry the pancakes in small batches to keep the oil temperature consistent and prevent sogginess.
• For added flavor, try mixing in fresh herbs like chives or parsley.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to maintain their crispiness, or warm gently in the oven. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes are best for their starchy texture, which helps the pancakes crisp up nicely. Waxy potatoes may result in softer, less crispy pancakes.

How do I prevent the pancakes from falling apart?

Be sure to include the eggs and flour as binders and avoid adding too much moisture. Also, squeezing out excess liquid from the grated potatoes helps keep the mixture firm.

Crispy German Potato Pancakes You’ll Fall in Love With Recipe

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4.4 from 130 reviews

Discover the perfect crispy German Potato Pancakes, a delightful dish featuring shredded russet potatoes combined with onion and eggs, fried to golden perfection. These pancakes are crispy on the outside and tender inside, ideal served warm with classic toppings like sour cream or applesauce.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8 pancakes (serves 4) 1x
• Category: Side Dish
• Method: Frying
• Cuisine: German

Ingredients

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For the Pancakes

• 4 large russet potatoes – The starchy texture is key to achieving the perfect crispiness.
• 1 small onion – Adds a touch of sweetness and savory depth.
• 2 eggs – Acts as a binding agent.
• ¼ cup all-purpose flour – Provides necessary structure.
• 1 teaspoon salt – Enhances flavors.
• ½ teaspoon black pepper – Adds subtle kick.
• vegetable oil – For frying.

Instructions

1. Prepare the Potatoes and Onion: Peel the russet potatoes and grate them using a box grater or a food processor. Place the grated potatoes in a kitchen towel and squeeze out as much excess moisture as possible. Finely chop the onion and combine it with the grated potatoes in a large mixing bowl.
2. Mix the Batter: In a separate bowl, beat the eggs thoroughly. Add the beaten eggs to the potato and onion mixture. Then add the all-purpose flour, salt, and black pepper. Mix everything together until the ingredients are well incorporated and the batter is chunky but cohesive.
3. Heat the Oil: Pour vegetable oil into a skillet to cover the bottom about ¼ inch deep. Heat the oil on medium-high until it shimmers, indicating it is hot enough for frying.
4. Fry the Pancakes: Using a spoon, scoop about ¼ cup of the potato mixture and carefully place it into the hot oil. Flatten each spoonful with the back of the spoon to about ½ inch thickness. Fry the pancakes for 3 to 4 minutes on each side, or until they turn golden brown and crisp on the outside.
5. Drain and Serve: Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Serve the pancakes warm with your favorite toppings such as sour cream or applesauce for a traditional touch.

Notes

• Squeeze out as much moisture as possible from the grated potatoes to achieve maximum crispiness.
• Fry the pancakes in small batches to maintain consistent oil temperature and avoid sogginess.
• Use russet potatoes for best results due to their high starch content.
• If you prefer, the pancakes can be kept warm in a low oven while frying the remaining batches.

Keywords: German potato pancakes, crispy potato pancakes, latkes, potato fritters, fried potato cakes, traditional German recipe