Crispy on the outside, tender inside—classic German potato pancakes made with simple ingredients and big comfort flavor.
Ingredients (Serves 4)
- 2 lbs (900 g) potatoes, peeled
- 1 small onion
- 2 large eggs
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
For serving (optional):
- Applesauce
- Sour cream or yogurt
Detailed Instructions
- Prepare the potatoes
- Peel the potatoes and rinse them in cold water.
- Grate them using the fine or medium side of a box grater.
- Place grated potatoes in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This step is crucial for crispy pancakes.
- Grate the onion
- Finely grate the onion and add it directly to the potatoes.
- Mixing immediately helps prevent the potatoes from turning brown.
- Mix the batter
- Transfer potatoes and onion to a large bowl.
- Add eggs, flour, salt, and black pepper.
- Mix thoroughly until everything is well combined and slightly sticky.
- Heat the oil
- Heat about ¼ inch (½ cm) of vegetable oil in a large skillet over medium-high heat.
- Oil is ready when a small bit of batter sizzles immediately.
- Fry the pancakes
- Scoop about 2–3 tablespoons of batter per pancake into the hot oil.
- Flatten gently with the back of a spoon.
- Fry for 3–4 minutes per side, until deep golden brown and crispy.
- Drain properly
- Remove pancakes and place on a paper towel–lined plate to absorb excess oil.
- Keep warm in a low oven if cooking in batches.
- Serve hot
- Serve immediately while crispy, topped with applesauce for a traditional sweet version or sour cream for savory.
Tips & Variations
- 🥔 Extra crispy: Use starchy potatoes like russets.
- 🧄 Flavor boost: Add a pinch of garlic powder or nutmeg.
- 🌿 Herb version: Mix in chopped parsley or chives.
- ❄ Make ahead: Reheat in a hot skillet or oven to restore crispness.
