German Potato Pancakes: A Crispy, Golden Taste of Gemütlichkeit
Experience the comforting flavors of Germany with these mouthwatering German Potato Pancakes! Crispy on the outside, tender on the inside, they’re a perfect appetizer, side dish, or light meal. Imagine golden brown pancakes, sizzling in a pan, filling your kitchen with a delicious aroma. Top them with applesauce, sour cream, or your favorite savory toppings for a truly satisfying treat. This easy recipe is ideal for beginner cooks, requiring minimal ingredients and delivering maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes 1x
- Category: Appetizer, Side Dish, Snack
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 1 lb russet potatoes
- 1 small yellow onion
- Pinch of salt plus more for seasoning
- Pinch of black pepper (optional)
- 3 tbsp all-purpose flour
- 1 large egg
- Vegetable oil for frying
Instructions
- Prepare the Potatoes and Onion: Wash and peel the potatoes thoroughly to remove any dirt or blemishes. Using the large grating side of a box grater, grate the potatoes into a large bowl. Grating the potatoes and onion ensures even cooking and creates the desired texture for the pancakes. Be careful not to grate your fingers! Grate the onion into the same bowl. Grating the onion instead of chopping it helps it to blend seamlessly into the batter.
- Drain Excess Liquid: This is a crucial step for achieving crispy pancakes. If there is excess liquid pooling in the potato mixture after grating, drain off as much as possible. You can use a clean kitchen towel or cheesecloth to squeeze out the excess liquid. This will prevent the pancakes from being soggy and help them to brown properly.
- Mix the Batter: Add the salt, pepper (if using), flour, and egg to the potato-onion mixture. Use your hands to thoroughly mix everything together until a thick, cohesive batter forms. Using your hands is the best way to ensure that all the ingredients are evenly distributed and that the batter is properly combined. Don’t overmix the batter, as this can make the pancakes tough.
- Heat the Oil: Heat 1-2 tbsp of vegetable oil over medium heat in a large skillet. A large skillet allows you to fry several pancakes at once. Medium heat is ideal for frying the pancakes without burning them. The oil should be hot enough that a small amount of batter sizzles immediately when dropped into the pan.
- Fry the Pancakes: For each pancake, scoop about 2 tbsp of the potato batter into the hot oil, flattening slightly with the back of a spoon or spatula. Don’t overcrowd the skillet, as this will lower the temperature of the oil and prevent the pancakes from browning properly. Fry the pancakes in batches if necessary.
- Cook Until Golden Brown: Fry the pancakes for 3-4 minutes per side, or until deeply golden brown and crispy on both sides. Keep a close eye on the pancakes as they cook, and adjust the heat as needed to prevent them from burning. The pancakes should be crispy and cooked through.
- Transfer to Paper Towels: Transfer the cooked pancakes to a paper towel-lined plate to drain off any excess oil. This will help to keep the pancakes crispy and prevent them from becoming greasy.
- Re-fry for Extra Crunch (Optional): This step is optional, but it will make the pancakes even more crispy and delicious. Once all the pancakes are fried once, you can re-fry them one more time for 30-60 seconds per side. This second frying will give the pancakes a beautiful deep golden color and an extra crispy texture.
- Serve Immediately: Serve the potato pancakes immediately while hot and crispy. They are best enjoyed fresh from the pan.
Notes
- Drain potatoes well for crispy pancakes.
- Don’t overcrowd the skillet.
- Re-fry for extra crispiness (optional)
- Get creative with toppings!