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Crispy German Potato Pancakes

Crispy German Potato Pancakes
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Crispy German Potato Pancakes are a traditional and comforting dish featuring golden, crunchy edges with tender and flavorful potato interiors. Perfect for breakfast, brunch, or dinner, this easy recipe uses simple ingredients like starchy potatoes, onion, eggs, and flour, fried to perfection for an authentic taste and perfect crunch every time.

Ingredients

Scale

Main Ingredients

  • 4 large starchy potatoes (such as Russets), peeled and grated
  • 1 medium onion, peeled and grated
  • 2 large eggs, beaten
  • 1/4 to 1/3 cup all-purpose flour (or gluten-free/almond flour for variation)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup oil or butter (for frying; vegetable oil, canola oil, sunflower oil, or clarified butter recommended)

Optional Variations and Additions

  • Fresh herbs (parsley, chives, dill), chopped, to taste
  • 1/2 cup shredded cheese (sharp cheddar or gouda) for cheesy twist
  • Cayenne pepper or smoked paprika (a pinch) for spice

Instructions

  1. Prepare the Potatoes and Onion: Peel and grate the potatoes and onion finely using a box grater or food processor with a grating attachment. Place the grated mixture in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is vital to achieving crispy pancakes.
  2. Mix the Batter: Transfer the drained potatoes and onions into a large bowl. Add the beaten eggs, flour, salt, and pepper. Mix gently until well combined. The batter should be thick enough to hold shape when spooned into the pan. Avoid overmixing to keep pancakes tender.
  3. Heat the Pan and Add Oil: Heat a generous amount of oil or clarified butter in a non-stick or well-seasoned cast iron skillet over medium heat. The fat should be hot enough to sizzle but not smoking. This ensures even browning and a crispy crust.
  4. Fry the Pancakes: Drop spoonfuls of the potato mixture into the hot oil, flattening each pancake gently with a spatula. Fry in batches to avoid overcrowding the pan. Cook each side for 3 to 4 minutes or until deep golden brown and crispy.
  5. Drain and Serve: Transfer fried pancakes to a paper towel-lined plate to drain excess oil. Serve immediately while hot for the best crispy texture.

Notes

  • Drain Well: Removing as much moisture as possible from the grated potatoes ensures crispy pancakes.
  • Use Starchy Potatoes: Russet or Idaho potatoes provide the ideal texture for crisp, fluffy pancakes.
  • Keep Oil Hot: Maintain medium-high heat to lock in crunch and prevent greasiness.
  • Don’t Overmix: Stir batter just enough to combine ingredients to avoid tough pancakes.
  • Fry in Batches: Avoid overcrowding the pan to ensure proper browning and crispness.

Nutrition

Keywords: potato pancakes, German potato pancakes, crispy potato pancakes, traditional German recipe, gluten-free potato pancakes, breakfast potato dish, comfort food, crispy pancakes

Find it online: https://gourmetglazing.com/crispy-german-potato-pancakes/