Crispy German Potato Pancakes
Golden, crunchy on the outside, tender inside—perfect with applesauce or sour cream!
Ingredients (Makes 8–10 pancakes)
- 4 large russet potatoes (about 2 lbs / 900g), peeled
- 1 small yellow onion
- 1 large egg
- 2 tbsp all-purpose flour (or potato starch for extra crispiness)
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional, for warmth)
- Vegetable oil (for frying)
Traditional Toppings:
- Applesauce
- Sour cream
- Chives or smoked salmon (for savory twist)
Instructions
1. Prep the Potatoes
- Grate potatoes and onion using the fine side of a box grater or food processor.
- Squeeze out excess liquid with a clean kitchen towel (key for crispiness!).
2. Make the Batter
- In a bowl, mix grated potatoes, onion, egg, flour, salt, pepper, and nutmeg.
3. Fry to Perfection
- Heat ¼ inch of oil in a skillet over medium-high heat (375°F/190°C).
- Drop ¼ cup batter per pancake, flattening with a spatula. Fry 3–4 mins per side until deep golden.
- Drain on paper towels.
4. Serve Hot!
- Sprinkle with salt and pair with applesauce or sour cream.
Pro Tips
✔ Keep oil hot—if too cool, pancakes will be greasy.
✔ Work quickly to prevent potatoes from browning before frying.
✔ For extra crunch, use a mix of russet and sweet potatoes.
These authentic German pancakes are a crowd-pleaser—great for breakfast, lunch, or a snack!
