German Potato Pancakes
German Potato Pancakes are loved all around the world. They are simple, crispy, and full of flavor. Many people enjoy them for breakfast, lunch, or a light dinner.
Ingredients
- 4 large potatoes peeled
- 1 small onion
- 2 eggs
- 3 tablespoons all-purpose flour
- Salt to taste
- Black pepper to taste
- Oil for frying
Instructions
Grate the Potatoes
- Grate the peeled potatoes using a box grater. Place the grated potatoes in a large bowl and set aside.
Remove Extra Moisture
- Place the grated potatoes in a clean towel. Squeeze tightly to remove extra water from the potatoes.
Grate the Onion
- Grate the onion and add it to the potatoes. Mix both ingredients well in the bowl.
Add Eggs to the Bowl
- Crack the eggs into the bowl. Mix until the potatoes and onions are coated with the eggs.
Add Flour and Seasonings
- Add flour, salt, and pepper to the mixture. Stir until everything is well combined and thick.
Heat Oil in the Pan
- Place a skillet on medium heat. Add oil and let it become hot enough for frying.
Scoop the Batter into the Pan
- Take a small spoonful of the potato mixture. Place it in the hot oil and press gently.
Cook Until Golden Brown
- Cook each pancake for 3–4 minutes. Flip when the edges become golden and crispy.
Remove and Drain Excess Oil
- Place cooked pancakes on paper towels. This helps remove extra oil from the surface.
Serve Warm and Enjoy
- Serve the pancakes warm. Add applesauce or sour cream for a classic German taste.
Notes
- Remove all extra moisture: Dry potatoes fry better and get crispier.
- Do not overcrowd the pan: Too many pancakes lower the oil temperature.
- Use fresh potatoes: Older potatoes may taste dull and lose texture.
- Add herbs: You can mix parsley, chives, or dill for extra flavor.
- Sweet variation: Add a little cinnamon and sugar for a sweet twist.
- Spicy version: Add chili flakes or paprika for light heat.
- Gluten-free option: Use cornstarch instead of flour for a gluten-free pancake.