German Potato Pancakes Recipe

Introduction

German Potato Pancakes are crispy, golden treats perfect for breakfast, brunch, or a comforting side dish. Made from simple ingredients, they offer a delicious balance of savory flavors with a hint of nutmeg and pair wonderfully with sour cream or applesauce.

Ingredients

• 2 lb (900 g) russet potatoes, peeled
• 1 medium onion, finely grated
• 2 large eggs
• 1/4 cup (30 g) all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg (optional)
• Vegetable oil, for frying
• Sour cream or applesauce, for serving

Instructions

1. Step 1: Peel and grate the potatoes. Place the grated potatoes in a clean towel and squeeze out as much moisture as possible to ensure crispiness.
2. Step 2: Transfer the drained potatoes to a bowl. Add the finely grated onion, eggs, flour, salt, pepper, and nutmeg. Mix everything thoroughly until combined.
3. Step 3: Heat vegetable oil in a skillet over medium-high heat until it shimmers.
4. Step 4: Scoop about 1/4 cup of the potato mixture per pancake into the hot oil. Flatten each scoop slightly to form pancakes.
5. Step 5: Fry the pancakes for 3 to 4 minutes on each side, or until they turn golden brown and crispy. Remove and drain on paper towels.
6. Step 6: Serve the pancakes warm with sour cream or applesauce for a classic finish.

Tips & Variations

• For extra crispiness, use russet potatoes and be sure to squeeze out excess moisture thoroughly.
• Add a pinch of garlic powder or fresh herbs like chives to the batter for a flavor twist.
• Try sweet potato pancakes by substituting half or all potatoes with sweet potatoes for a sweeter variation.
• Use clarified butter or a mix of butter and oil for frying to add a richer flavor.

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 regain their crispiness, or warm them briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato mixture ahead of time?

Yes, you can prepare the potato mixture up to a few hours in advance. Keep it covered in the refrigerator and gently stir before frying.

What can I use if I don’t have sour cream or applesauce?

These pancakes also pair well with yogurt, crème fraîche, or a simple sprinkle of sugar for a light touch of sweetness.

German Potato Pancakes Recipe

Print Recipe

★★★★★

4.4 from 88 reviews

Deliciously crispy German Potato Pancakes made from grated russet potatoes, onion, and a blend of simple ingredients, pan-fried to golden perfection and traditionally served with sour cream or applesauce. These savory pancakes offer a delightful combination of crunchy edges and tender centers, perfect as a comforting side dish or a savory snack.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Makes about 12 potato pancakes 1x
• Category: Side Dish
• Method: Frying
• Cuisine: German

Ingredients

Scale 1x2x3x

Potato Pancakes

• 2 lb (900 g) russet potatoes, peeled
• 1 medium onion, finely grated
• 2 large eggs
• 1/4 cup (30 g) all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg (optional)
• Vegetable oil, for frying

For Serving

• Sour cream or applesauce, as desired

Instructions

1. Prepare the Potatoes: Peel and grate the russet potatoes using a grater. Place the grated potatoes into a clean kitchen towel and squeeze out as much moisture as possible to ensure crisp pancakes.
2. Mix Ingredients: Transfer the dried grated potatoes to a large mixing bowl. Add the finely grated onion, eggs, all-purpose flour, salt, black pepper, and optional ground nutmeg. Mix everything thoroughly until well combined.
3. Heat the Oil: Heat a generous amount of vegetable oil in a large skillet over medium-high heat until it shimmers, indicating it is hot enough for frying.
4. Form the Pancakes: Using a 1/4 cup measuring scoop, scoop the potato mixture into the hot oil and flatten each portion slightly with a spatula to form pancake shapes.
5. Fry the Pancakes: Fry the pancakes for about 3 to 4 minutes on each side, or until they turn golden brown and crispy. Use a spatula to carefully flip them halfway through cooking.
6. Drain Excess Oil: Once cooked, transfer the pancakes onto paper towels to drain excess oil and keep them crisp.
7. Serve Warm: Serve the German potato pancakes warm, accompanied by sour cream or applesauce according to your preference.

Notes

• Removing excess water from the grated potatoes is key to achieving crispy pancakes.
• Ground nutmeg adds a subtle warmth but is optional and can be omitted or adjusted to taste.
• Use a neutral vegetable oil with a high smoke point for best frying results.
• Keep pancakes warm in a low oven if making in batches before serving.
• These pancakes can be reheated in a skillet or oven to restore crispness.

Keywords: German potato pancakes, Kartoffelpuffer, crispy potato pancakes, fried potato pancakes, traditional German recipe