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