German Potato Pancakes

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German potato pancakes are crispy, savory fritters made with grated potatoes, onion, egg, and a little flour. They’re fried until golden and served hot — traditionally with applesauce in Germany, or with sour cream and chives in more savory versions. Whether you’re making them for Oktoberfest, brunch, or a hearty side dish, they’re simple and delicious.

⏱️ Prep Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

🍳 Equipment

Box grater or food processor
Clean kitchen towel or cheesecloth
Mixing bowl
Large skillet or frying pan
Spatula
Paper towels (for draining)

🧾 Ingredients (Makes about 8 pancakes)

2 lbs russet potatoes (about 4 medium)
1 small onion
2 large eggs
¼ cup all-purpose flour
1 tsp salt
¼ tsp black pepper
Oil for frying (neutral oil like canola or vegetable)

🧄 Ingredient Notes

Potatoes: Starchy potatoes (like russet or Yukon Gold) work best for crispiness.
Onion: Adds flavor and moisture. Grate it with the potatoes.
Flour: Just enough to bind; don’t overdo it or they’ll be doughy.
Oil: Shallow fry in hot oil (about ¼ inch deep) for best crispness.

👨‍🍳 Instructions

1. Grate & Drain the Potatoes

Peel and grate potatoes and onion using a box grater or food processor.
Place mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
Let liquid sit for a few minutes in a bowl—then pour off the water and keep the white potato starch at the bottom. Add it back into the potatoes for extra binding.

2. Mix the Batter

In a large bowl, combine:
- Drained potato-onion mixture
- Eggs
- Flour
- Salt and pepper
Mix until well combined. The mixture should hold together but not be too wet.

3. Fry the Pancakes

Heat about ¼ inch of oil in a skillet over medium-high heat.
Drop 2–3 heaping tablespoons of batter per pancake into the oil. Flatten slightly with a spatula.
Fry for 3–4 minutes per side, until golden brown and crispy.
Drain on paper towels. Keep warm in a low oven if needed.

4. Serve

Traditionally with applesauce (sweet)
Or with sour cream and chopped chives (savory)
Also great with smoked salmon, dill cream, or as a side to sausages

🍽️ Nutrition Facts (Per pancake – approx.)

Calories: 150
Protein: 3g
Fat: 8g
Carbs: 16g
Fiber: 2g
Sodium: 220mg

💡 Tips & Variations

🔪 Tips

Squeeze the potatoes well – excess water prevents crispiness.
Work in batches – don’t overcrowd the pan or the temperature will drop.
Keep warm – place fried pancakes on a wire rack in a 200°F (90°C) oven while you finish frying.