Crispy German Potato Pancakes You’ll Fall in Love With Recipe
Crispy German Potato Pancakes are a classic comfort food featuring grated russet potatoes, onions, and eggs, fried to golden perfection. These pancakes deliver a delightful crispy texture on the outside with a tender inside, perfect served warm with sour cream or applesauce for a satisfying breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes (serves 4) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: German
Ingredients
Scale
For the Pancakes
- 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)
Instructions
- Prepare the Potatoes and Onion: Peel the russet potatoes and grate them using a box grater or food processor. Place the grated potatoes in a kitchen towel and squeeze out as much excess moisture as possible to ensure the pancakes become crispy. Finely chop the onion and mix it with the grated potatoes.
- Mix the Batter: In a separate bowl, beat the eggs thoroughly. Add the beaten eggs to the potato and onion mixture, then sprinkle the flour, salt, and black pepper. Mix well until the ingredients combine into a chunky batter.
- Heat the Oil: Pour vegetable oil into a skillet and heat it over medium-high heat. Wait until the oil shimmers, indicating it is hot enough for frying the pancakes.
- Fry the Pancakes: Using a spoon, scoop about ¼ cup of the potato mixture for each pancake and drop it into the hot oil. Flatten each portion to about ½ inch thick. Fry the pancakes for 3 to 4 minutes on each side or until golden brown and crispy.
- Drain and Serve: Once cooked, transfer the potato pancakes to a plate lined with paper towels to absorb any excess oil. Serve the pancakes warm with your favorite toppings such as sour cream or applesauce for a traditional touch.
Notes
- Make sure to remove 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 soggy pancakes.
- Use starchy russet potatoes as they provide the ideal texture for crispy pancakes.
- Serve immediately after frying for the best taste and texture.
Keywords: German potato pancakes, crispy potato pancakes, latkes, breakfast potatoes, traditional German recipe
