German Potato Pancakes Crunch (Printer-Friendly)

Double-fried German pancakes, crisped to perfection, with old-world flavor ideal for breakfast or savory sides.

# What You’ll Need:

→ Base Ingredients

01 - 2 pounds russet potatoes, peeled and coarsely grated
02 - 1 medium yellow onion, grated
03 - 1 large egg
04 - 1/4 cup all-purpose flour
05 - 1 1/4 teaspoons kosher salt
06 - 1/2 teaspoon freshly ground black pepper

→ For Frying

07 - 1 1/2 cups neutral vegetable oil, such as canola or sunflower

→ To Serve (Optional)

08 - Applesauce
09 - Sour cream
10 - Fried eggs

# Steps to Make This:

01 - Wash, peel, and coarsely grate the russet potatoes directly into a large bowl. Grate the onion into the same bowl. Work quickly as potatoes begin to discolor once grated.
02 - Place the potato-onion mixture in a clean kitchen towel or cheesecloth. Squeeze firmly over the sink to extract as much liquid as possible. Repeat as needed until the mixture is nearly dry.
03 - Transfer the squeezed potatoes and onion into a dry mixing bowl. Sprinkle with salt, pepper, and flour. Add the egg and mix thoroughly with your hands until the mixture is cohesive but not wet. Add more flour, 1 tablespoon at a time, if the mixture feels loose.
04 - Pour vegetable oil into a large, heavy skillet (cast iron preferred) to a depth of about 1/4 inch. Heat over medium-high heat until shimmering. To test, drop in a small piece of potato—it should sizzle immediately.
05 - Scoop about 2 tablespoons of the potato mixture per pancake into the hot oil. Press lightly with a spatula to flatten to around 1/2 inch thick. Fry in batches, without crowding, for 2–3 minutes per side until golden brown and crisp around the edges.
06 - Remove pancakes from oil using a slotted spatula. Set on a paper towel-lined rack or tray. Do not stack to preserve crispness.
07 - Once all pancakes are fried, increase the oil heat slightly. Return each pancake to the pan for a second fry—about 30 seconds per side—until deeply golden and extra crisp.
08 - Transfer pancakes to a clean paper towel-lined tray. Season immediately with additional salt while hot. Serve warm, accompanied by applesauce, sour cream, or fried eggs if desired.

# Additional Notes:

01 - Work swiftly after grating potatoes, as they oxidize quickly and turn brown—if needed, add a squeeze of lemon juice to slow discoloration.
02 - For best texture, always squeeze out as much moisture as possible; excess water leads to gummy, soggy pancakes.
03 - Salt pancakes immediately after frying for optimal flavor and to enhance crispness.
04 - Leftovers may be stored chilled for up to 3 days; reheat in a dry skillet for best results.
05 - The first pancake is often a test—adjust heat or oil volume as needed before continuing with the batch.

Go Back