German Potato Pancakes Crispy

Few things are more comforting than a plate of crispy golden German potato pancakes straight from the pan The simplicity and hearty flavor makes them just as perfect for a cozy weekend breakfast as for a snack with friends on a chilly afternoon Hot off the stove and paired with apple sauce or a creamy quark they rarely last long at my kitchen table

These pancakes quickly became one of my weekend classics after my grandmother showed me the right way to grate and squeeze the potatoes properly Now no matter who is visiting these pancakes always bring people together around the skillet

Ingredients

• Potatoes: use starchy russet or Yukon Gold for crispier pancakes make sure skins are free of green tinge or sprouts
• Onion: adds a mild sweet depth to each bite and brings balance to earthy potatoes look for firm onions with papery skins
• Salt: brightens all the other flavors in the batter choose fine sea salt for easy mixing
• Pepper: optional if you want them savory freshly ground is always best for extra kick
• Flour: helps bind everything together and gives the pancakes their signature texture sift it first for a smoother batter
• Egg: provides structure without making the pancakes dense use a medium egg and crack only when ready to mix in
• Oil for frying: neutral high smoke point oils like sunflower or canola make for clean crisp frying

Step by Step Instructions

Wash and Prep Vegetables:

Wash and peel one pound of potatoes and peel the onion making sure there are no rough patches left

Grate Potatoes and Onion:

Grate potatoes into a large bowl using the coarse side of a four sided grater Grate the onion too If the onion is too tricky to grate chop it as finely as possible

Extract Moisture:

Check if the grated potatoes release a lot of water Squeeze a handful and discard most of the liquid for crispier pancakes

Combine Ingredients:

Add a pinch of salt pinch of pepper if desired flour and the egg to the potato onion mixture Mix thoroughly until the batter is blended evenly I always use clean hands for this since it helps sense the texture

Heat Oil and Shape Pancakes:

Pour two tablespoons of oil into a skillet over medium heat Scoop two tablespoons of batter for each pancake Press lightly in the pan Flatten so each is even not too large or thick for best results

Fry Until Golden:

Fry pancakes for three to four minutes per side or until deeply golden brown Avoid rushing this step to ensure both the crispy outside and tender inside

Drain and Keep Warm:

Remove each pancake and place on a paper towel to soak up extra oil Store in a preheated oven if making a big batch to keep each one hot and crisp

Finish Remaining Batter:

Continue frying in small batches adding more oil if needed Mix the batter before each scoop as potatoes can settle

Serve Fresh:

Serve pancakes immediately while hot with your favorite toppings such as apple sauce for a classic sweet version or dollops of sour cream or quark for savory

Whenever I grab a fresh onion from my garden for these pancakes I am always transported back to my childhood helping my grandmother grate potatoes while sneaking bites of the raw batter Those days made this one of my most nostalgic recipes and I never skip the apple sauce

Storage Tips

Any leftover pancakes keep well in an airtight container in the refrigerator for up to two days To reheat use a skillet or oven not the microwave for the crispiest results Never stack hot pancakes right away or they can steam and lose their crisp

Ingredient Substitutions

If you are out of onions substitute shallots for a more delicate sweetness Gluten free Use potato starch instead of flour For egg free try a flaxseed meal slurry to help bind the batter

Serving Suggestions

German potato pancakes shine with apple sauce for breakfast or as a side at dinner For a hearty lunch serve with smoked salmon and dill or load up with sautéed mushrooms and fresh herbs

A Bit of German Tradition

Known as Kartoffelpuffer or Reibekuchen these pancakes are found at Christmas markets all over Germany I love that this recipe connects me to generations before me who relied on these simple ingredients to turn a few potatoes into a feast

FAQs about Recipes

→ How do I make the pancakes extra crispy?

After grating the potatoes, squeeze out as much excess water as possible before frying. This helps them turn golden and crisp.

→ What’s the best way to serve these pancakes?

Serve them hot, straight from the pan, with sweet apple sauce, creamy quark, or a garlic dip for varied flavors.

→ Can these pancakes be made ahead of time?

They are best enjoyed fresh but can be briefly kept in a warm oven. Reheating may affect their crisp texture.

→ Are other vegetables suitable for this dish?

Classic German style uses potatoes, but a small amount of grated carrot or zucchini can be blended in for added flavor.

→ Can I make these pancakes without eggs?

Egg gives structure, but a spoonful of flour and squeezing out liquid helps hold them together in egg-free versions.