Crispy German Potato Pancakes You’ll Fall in Love With Recipe
Introduction
These crispy German potato pancakes are a delightful comfort food that brings together simple ingredients for a satisfying, crunchy treat. Perfect as a side dish or a snack, they offer a golden exterior with a tender inside you’ll love.
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.)
- 1/4 cup all-purpose flour (Provides necessary structure.)
- 1 teaspoon salt (Enhances flavors.)
- 1/2 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 1/4 cup of the potato mixture into the skillet for each pancake and flatten to about 1/2 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
- For extra crispiness, soak the grated potatoes in cold water for 10 minutes before draining and drying.
- Try adding fresh herbs like chives or parsley for a fresh flavor boost.
- Substitute sweet potatoes for a sweeter, colorful twist.
- Use olive oil instead of vegetable oil for a different flavor profile.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain their crispiness or warm in a toaster oven. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the potato pancakes ahead of time?
Yes, you can prepare the mixture ahead and refrigerate it for a few hours. For best results, fry them fresh before serving to keep them crispy.
What can I serve with German potato pancakes?
They pair wonderfully with sour cream, applesauce, smoked salmon, or a simple green salad for a complete meal.
PrintCrispy German Potato Pancakes You’ll Fall in Love With Recipe
These Crispy German Potato Pancakes are a deliciously golden and crunchy treat, perfect as a savory side or comforting snack. Made with starchy russet potatoes, a touch of onion, and simple pantry staples, these pancakes fry up crisp on the outside while remaining tender inside. Serve them warm with classic toppings like sour cream or applesauce for an authentic taste you’ll fall in love with.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes 1x
- Category: Side Dish
- Method: Frying
- Cuisine: German
Ingredients
Potato Pancakes
- 4 large russet potatoes
- 1 small onion
- 2 eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- vegetable oil (for frying)
Instructions
- Prepare the potatoes. Peel the russet potatoes and grate them finely using a box grater or a food processor. Once grated, squeeze out the excess moisture from the potatoes using a clean kitchen towel to ensure crispiness.
- Combine onion with potatoes. Finely chop the small onion and add it to the grated potatoes, mixing thoroughly to evenly distribute flavor.
- Mix batter ingredients. In a separate bowl, beat the eggs lightly. Add the eggs to the potato-onion mixture along with the all-purpose flour, salt, and black pepper. Stir until the mixture is chunky and well combined.
- Heat the oil. Pour vegetable oil into a skillet and heat it over medium-high heat until it shimmers, indicating it is hot enough for frying.
- Form and fry pancakes. Using a spoon, scoop about 1/4 cup of the potato mixture and place it in the hot skillet. Flatten each portion to about half an inch thick. Fry for 3 to 4 minutes on each side until the pancakes are golden brown and crispy.
- Drain excess oil. Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any extra oil and keep them crisp.
- Serve warm. Enjoy the crispy German potato pancakes immediately paired with traditional toppings such as sour cream or applesauce for a delightful meal.
Notes
- Use starchy russet potatoes for best crispiness.
- Removing excess moisture from the potatoes is key to preventing soggy pancakes.
- You can add chopped fresh herbs like chives or parsley for extra flavor.
- Serve with sour cream, applesauce, or even smoked salmon for variation.
- To keep cooked pancakes warm, place them on a baking sheet in a low oven (about 200°F) until ready to serve.
Keywords: German potato pancakes, crispy potato pancakes, latkes, fried potato cakes, traditional German side dish
