Crispy German Potato Pancakes (Printable Version)
Golden, crispy potato pancakes perfect for snacking or serving alongside hearty meals.
# What You'll Need:
→ Vegetables
01 - 2 lbs starchy potatoes, peeled
02 - 1 small onion, peeled
→ Binding & Seasoning
03 - 2 large eggs
04 - 2 tbsp all-purpose flour
05 - 1 tsp salt
06 - 1/4 tsp ground black pepper
07 - 1/4 tsp freshly grated nutmeg (optional)
→ Cooking
08 - 1/2 cup neutral oil (sunflower or canola) for frying
# Step-by-Step:
01 - Grate the potatoes and onion using the coarse side of a box grater or a food processor fitted with a shredding disc.
02 - Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes.
03 - Transfer the squeezed potato mixture to a large bowl. Add eggs, flour, salt, pepper, and nutmeg if using. Mix thoroughly until well combined.
04 - Heat the oil in a large nonstick skillet over medium-high heat until shimmering but not smoking.
05 - Drop heaping tablespoons of the potato mixture into the hot oil, flattening gently with a spatula to form pancakes about 1/2 inch thick. Do not overcrowd the pan.
06 - Fry for 3 to 4 minutes per side until golden brown and crispy. Flip carefully to maintain the shape.
07 - Drain the cooked pancakes on paper towels and keep warm in a 200°F oven while repeating with the remaining batter.
08 - Serve hot with applesauce or sour cream on the side.
# Expert Advice:
01 -
- The contrast between shattering crisp exterior and pillowy soft potato inside is pure comfort food magic
- These come together in under an hour and use ingredients you probably already have in the kitchen
02 -
- Do not rush the squeezing step, removing excess liquid is absolutely crucial for achieving the desired texture
- Keeping the finished pancakes in a low oven prevents them from becoming soggy while you finish the batch
03 -
- Use a cast iron skillet if you have one, the heat distribution produces the most even and crispy results
- Never crowd the pan, frying too many at once drops the oil temperature and creates soggy pancakes