If you are looking for a dish that is crispy on the outside, tender on the inside, and bursting with comforting flavors, this German Potato Pancakes Recipe is your new go-to. These golden beauties are simple to make yet incredibly satisfying, turning humble ingredients like potatoes and onions into a mouthwatering treat that everyone will love. Perfect for breakfast, brunch, or even a cozy dinner, this recipe brings a delicious taste of German tradition right into your kitchen.
Ingredients You’ll Need
These ingredients are straightforward but each plays a vital role in creating the perfect texture, flavor, and color for your German Potato Pancakes Recipe. From the starchy potatoes that give the pancakes a satisfying bite to the eggs that help bind everything together, each element is essential.
- Potatoes (2 lbs or 900g): Peeled and grated, they form the crispy base of your pancakes.
- Small onion (1): Grated for a subtle layer of sweetness and depth.
- Large eggs (2): Acts as a binder to hold the pancake mixture together.
- All-purpose flour (1/4 cup): Helps provide structure and crispness.
- Salt (1 teaspoon): Enhances the natural flavors of the potatoes and onion.
- Black pepper (1/4 teaspoon): Adds a gentle kick without overpowering the dish.
- Garlic powder (1/4 teaspoon, optional): For an extra savory touch if you like a hint of garlic.
- Vegetable oil (2 tablespoons): Used for frying to achieve that irresistible golden crust.
How to Make German Potato Pancakes Recipe
Step 1: Prepare the Potatoes
Start by peeling and grating your potatoes, which is key to getting that ideal texture. Once grated, place the potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial because removing excess water helps the pancakes crisp up wonderfully when fried.
Step 2: Mix the Ingredients
In a large bowl, combine your grated potatoes and onion with the eggs, flour, salt, pepper, and garlic powder if you’re using it. Mix everything thoroughly to ensure every bite is packed with balanced flavor and the ingredients are evenly distributed.
Step 3: Heat the Oil and Shape the Pancakes
Heat 1 tablespoon of vegetable oil in a large skillet on medium heat. When it’s hot, spoon around 1/4 cup of the mixture into the skillet. Use the back of your spoon to flatten it gently into a round pancake shape. This helps the pancakes cook evenly and develop that beautiful golden color.
Step 4: Fry Until Golden Brown
Fry the pancakes for 3 to 4 minutes on each side. You’ll want to keep an eye on them so they reach a deep golden brown and a crispy texture without burning. This frying process is where the magic happens: the outside crisps up while the insides stay tender and flavorful.
Step 5: Drain Excess Oil
Once cooked, transfer the pancakes to a plate lined with paper towels. This will help absorb any extra oil and keep the pancakes from becoming greasy, maintaining their perfect crispiness.
Step 6: Repeat Until All the Mixture is Used
Continue scooping, shaping, and frying the remaining pancake batter, adding more vegetable oil to the skillet as needed. It’s worth taking your time here to get every pancake just right.
How to Serve German Potato Pancakes Recipe
Garnishes
When it comes to garnishing, simplicity shines. A dollop of sour cream or Greek yogurt is traditional and adds a creamy tang that complements the crispy pancakes perfectly. Fresh chives or a sprinkle of parsley add a lovely pop of green and freshness that balance the dish beautifully.
Side Dishes
German Potato Pancakes pair wonderfully with applesauce for a sweet contrast, or alongside crispy bacon or sausages for a heartier meal. Consider serving them with a light salad dressed in vinaigrette to cut through the richness and bring some brightness to your plate.
Creative Ways to Present
For a modern twist, try stacking your German Potato Pancakes with layers of smoked salmon and cream cheese, or top them with sautéed mushrooms and caramelized onions for a savory explosion. They also make a fantastic base for a farm-to-table brunch spread when topped with poached eggs and fresh herbs.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the cooled pancakes in an airtight container in the refrigerator. They will keep well for up to 3 days without losing much of their delightful crispy texture.
Freezing
For longer storage, you can freeze the cooked pancakes. Lay them out on a baking sheet so they don’t stick together and freeze until solid before transferring to a freezer bag. They’ll keep perfectly for up to 2 months, making it easy to enjoy this German Potato Pancakes Recipe anytime.
Reheating
To reheat, place the pancakes in a single layer on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes. This method helps bring back the crispiness much better than microwaving, which tends to make them soggy.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes, you absolutely can! Sweet potatoes will give your pancakes a sweeter, earthier flavor and a vibrant color. Keep in mind they may be a bit softer, so you might need to adjust the flour slightly to get the right consistency.
Do I have to grate the onions or can I chop them?
Grating the onion is preferable because it blends smoothly with the potato mixture and avoids large chunks that might affect the pancake’s texture. Grated onion also releases moisture and flavor evenly throughout.
Can these pancakes be made gluten-free?
Definitely! Simply substitute the all-purpose flour with a gluten-free flour blend or use potato starch, which works beautifully and maintains the classic texture and crispiness.
What oil is best for frying these potato pancakes?
Vegetable oil is great because of its neutral flavor and high smoke point. You could also use canola or sunflower oil. Avoid olive oil as it can burn easily at the frying temperature.
How thin or thick should the potato pancakes be?
About 1/4 inch thick is just right — this thickness allows the pancakes to cook through evenly while still achieving that perfect golden and crispy exterior. Thinner pancakes might be too fragile, while thicker ones may stay undercooked inside.
Final Thoughts
This German Potato Pancakes Recipe is one of those joyful dishes that fills your home with warmth and invites smiles around the table. Easy to prepare, made with simple ingredients, and endlessly versatile, it’s a recipe worth making time and again. Give it a try, and soon these crispy, golden pancakes will become a cherished favorite in your household too!
Print
German Potato Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Description
Classic German Potato Pancakes are crispy and golden on the outside, tender on the inside, made with grated potatoes, onion, and simple seasonings. Perfect as a savory breakfast or side dish, they are fried to perfection in a skillet until crisp and delicious.
Ingredients
Potato Pancakes
- 2 lbs (900g) potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons vegetable oil for frying
Instructions
- Prepare Potatoes: Peel and grate the potatoes, then place them in a clean kitchen towel and squeeze out any excess moisture to ensure the pancakes are not soggy.
- Mix Ingredients: In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and optional garlic powder. Mix thoroughly until the mixture is well combined.
- Heat Oil: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat until hot.
- Form and Fry Pancakes: Scoop about 1/4 cup of the potato mixture into the skillet per pancake. Flatten each scoop into a pancake shape using the back of a spoon.
- Cook Until Golden: Fry each pancake for 3-4 minutes per side until they become golden brown and crispy.
- Drain Excess Oil: Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Repeat Cooking: Continue frying the remaining batter, adding more oil to the skillet as needed, until all pancakes are cooked.
Notes
- Be sure to squeeze out as much moisture as possible from the grated potatoes for crispy pancakes.
- You can serve these pancakes with sour cream, applesauce, or chives for extra flavor.
- Use a non-stick skillet to avoid sticking and reduce the amount of oil needed.
- If you prefer, substitute potato starch or cornstarch for flour for a gluten-free option.
