German Potato Pancakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Drain Excess Oil: Once cooked, transfer the pancakes onto paper towels to drain excess oil and keep them crisp.
- 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
Find it online: https://kitchenbynora.com/german-potato-pancakes-recipe/
