Print

German Potato Pancakes

German Potato Pancakes
Print Recipe

Classic German Potato Pancakes offer a perfect blend of golden crispiness and tender interiors, transforming simple ingredients like potatoes and onions into a delicious comfort food. Easy to prepare and versatile, these pancakes suit any meal occasion and bring warm, family-friendly flavors to your table.

Ingredients

Scale

Main Ingredients

  • 4 large starchy potatoes (Russets recommended)
  • 1 medium onion
  • 2 large eggs
  • 3 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Oil with a high smoke point or butter (for frying)

Optional Variations

  • ½ cup shredded cheddar or Gouda cheese (for cheese addition)
  • 2 tablespoons fresh parsley or chives, chopped
  • ¼ teaspoon paprika
  • ½ cup grated carrots or zucchini (for vegetable boost)
  • Gluten-free flour or crushed gluten-free crackers (for gluten-free variation)

Instructions

  1. Grate the Potatoes and Onion: Peel and grate the potatoes finely using a box grater or food processor. Grate the onion as well. Place the grated mixture in a clean kitchen towel and squeeze out as much excess moisture as possible to avoid soggy pancakes.
  2. Mix the Batter: Transfer the drained potato and onion mixture to a large bowl. Add beaten eggs, flour, salt, and pepper. Stir gently until all ingredients are combined evenly, forming a thick, slightly sticky batter. If using variations such as cheese, herbs, or grated vegetables, fold them in at this stage.
  3. Heat the Pan: Preheat a large skillet over medium heat and add enough oil or butter to generously coat the bottom. The fat should be hot enough to sizzle when a drop of batter is added.
  4. Fry the Pancakes: Spoon about 2 tablespoons of batter per pancake into the skillet, flattening each slightly with the back of the spoon. Cook for 3 to 4 minutes on each side until golden brown and crisp. Avoid overcrowding the pan for even cooking.
  5. Drain and Serve: Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil. Serve immediately while warm and crunchy for the best texture and flavor. Garnish with sour cream, applesauce, or fresh herbs if desired.

Notes

  • Drain grated potatoes thoroughly to achieve maximum crispiness.
  • Ensure the oil is hot before frying to prevent sticking and develop a crisp crust.
  • Do not overmix the batter to keep pancakes light, not dense.
  • Fry a small test pancake first to check seasoning and adjust if needed.
  • Serve pancakes fresh and hot for the best taste and texture.
  • For a vegan version, substitute eggs with flax or chia seed eggs and use oil instead of butter.
  • Leftover pancakes can be refrigerated up to 3 days or frozen for up to 2 months.
  • Reheat pancakes on a skillet or toaster oven to restore crispness; avoid microwaving.

Nutrition

Keywords: German Potato Pancakes, Kartoffelpuffer, crispy potato pancakes, vegetarian, gluten-free option, comfort food

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