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These German potato pancakes fill your kitchen with the aromas of European comfort food. Each one is crispy and golden on the outside, tender within, and has that irresistible old-world flavor you only get from hand-grated potatoes and onions. This recipe relies on classic technique—squeezing out all the moisture and giving each pancake a quick second fry. Whether served for breakfast, dinner, or late at night when cravings hit, they satisfy every time and bring a bit of my Oma’s table to yours.
I first nailed this technique when my German in-laws surprised us one weekend. My father-in-law grew up with these, and when he asked for seconds I knew I had captured my family’s Bavarian roots.
Ingredients
- Russet potatoes: Because their high starch creates that signature crunch and soft center. Look for potatoes that are heavy and with no green spots
- Yellow onion: Adds sweetness and complexity. Pick one with papery skin and no soft spots
- All-purpose flour: Binds the mixture without weighing it down. Stick to unbleached for the best flavor
- Large egg: Ties everything together. Opt for fresh eggs with a bright orange yolk
- Vegetable oil: Gives the best crisp fry. Use a neutral refined oil with a high smoke point
Instructions
- Start with prep:
- Peel your potatoes after scrubbing away dirt. Use the large holes on a box grater and grate directly into a wide bowl. A bit of hand strain makes all the difference for authentic texture
- Handle the moisture:
- Gather handfuls of grated potato and onion and squeeze until barely any liquid remains. Use a clean dish towel if needed. This step prevents greasiness and ensures crisp pancakes
- Mix with feeling:
- Add grated onion, salt, pepper, flour, and egg. Use your hands to combine until it just comes together. If it seems too wet, sprinkle in more flour
- Perfect your technique:
- Heat oil over medium-high. Test with a shred of potato—when it sizzles instantly you are ready. Drop about two tablespoons of batter per pancake and flatten with a spatula. Cook in batches without crowding the pan
- Secret second fry:
- After the first round let pancakes rest briefly. Raise heat and fry again for about thirty seconds per side to lock in amazing crunch
- Drain properly:
- Transfer pancakes to a paper towel-lined rack. Keep them in a single layer so the steam does not ruin that crisp
My favorite part is the crackly bits around the edges. When cooking with my grandmother I remember her letting me snack on those fresh from the pan as we cooked. Now my own daughter races to the kitchen for the very first pancake.
Serve Em Up
Traditionally these are paired with applesauce for a sweet-savory bite. In other regions of Germany sour cream is the go-to. For dinner they are perfect next to sausages and sauerkraut or served as the base for fried eggs. I love to make mini versions as party appetizers topped with smoked salmon and herbed cream.
Make It Yours
To customize, toss in chopped chives or parsley for fresh notes. For a hint of sweetness add a bit of grated apple. Try a pinch of nutmeg for subtle warmth or stir crumbled bacon right into the mixture for a richer treat. As a simple dessert, dust the pancakes with cinnamon sugar and serve with vanilla ice cream.
Leftovers Situation
Potato pancakes are absolute best when hot and fresh but leftovers do happen. Refrigerate for up to three days and reheat one at a time in a dry skillet to get that crisp texture back. To freeze, layer pancakes with parchment and seal tight. Reheat directly from frozen in a hot skillet for a nearly fresh result.
These pancakes are as comforting as they are delicious and invite tradition to your table. Serve hot and enjoy every crispy bite.
FAQs About This Recipe
- → How do I keep potato pancakes crispy?
Double-frying ensures maximum crunch. Also, avoid stacking after frying and drain on paper towels to keep crisp.
- → Can I reheat leftover pancakes?
Yes, reheat in a hot skillet or oven, not the microwave. This restores crispness without making them rubbery.
- → Which potatoes yield best results?
Russet potatoes are preferred for their high starch content, delivering the best crisp exterior and tender inside.
- → What are traditional accompaniments?
Applesauce and sour cream are classic sides, but try them with a fried egg, bacon, or smoked salmon for variety.
- → Can I prepare these gluten-free?
Substitute the flour with a gluten-free blend or potato starch to maintain binding without gluten.
- → Why are my pancakes falling apart?
Excess moisture can cause this. Squeeze the grated potatoes thoroughly and add enough flour to bind evenly.