Name: Crispy German Potato Pancakes You’ll Fall in Love With Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: German
Ingredients: 4 large russet potatoes (starchy texture for crispiness); 1 small onion (adds sweetness and savory depth); 2 eggs (binding agent); ¼ cup all-purpose flour (structure); 1 teaspoon salt (flavor enhancer); ½ teaspoon black pepper (subtle kick); Vegetable oil (for frying)

Jump to Recipe

Introduction

Crispy German potato pancakes are a delightful comfort food that’s simple to make and irresistibly tasty. With a golden exterior and tender inside, these pancakes are perfect for breakfast, brunch, or a cozy dinner. Get ready to fall in love with this classic recipe!

The image shows a stack of four golden-brown potato pancakes on a plain white plate. Each pancake has a crispy, textured surface with uneven edges and a mottled mix of light and dark golden spots, showing that they are well-fried. The pancakes are thin and layered one on top of the other, slightly overlapping. The plate is placed on a white marbled surface that adds a clean and simple background to highlight the pancakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

Tips & Variations

Make sure to squeeze out as much moisture as possible for crispy pancakes. Fry in small batches to keep the oil temperature consistent.
Try adding a pinch of smoked paprika or fresh herbs like chives for extra flavor.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

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 restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

A stack of four golden-brown potato pancakes with crispy, textured edges and a slightly oily shine rests on a simple white plate. Each pancake shows uneven browning with spots of light and dark caramelization, and the potato strands are visible, giving a rough, crunchy look. The plate sits on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes are best for this recipe due to their high starch content, which helps achieve crispy pancakes. Waxy potatoes like red or new potatoes may result in a softer texture.

Can I prepare the potato mixture ahead of time?

Yes, you can prepare the mixture up to a few hours in advance. Keep it covered and refrigerated, but be sure to squeeze out excess moisture again if the mixture becomes watery before frying.