German Potato Pancakes (Printable)
Traditional German potato pancakes, crispy outside and tender inside. Ideal comfort food for snacks or sides.
# What You 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 (e.g., sunflower or canola) for frying
# How To Make It:
01 - Grate the potatoes and onion using the coarse side of a box grater or a food processor. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
02 - Transfer the mixture to a large bowl. Add eggs, flour, salt, pepper, and nutmeg (if using). Mix thoroughly until well combined.
03 - Heat the oil in a large nonstick skillet over medium-high heat until shimmering.
04 - Drop heaping tablespoons of the potato mixture into the hot oil, flattening gently with a spatula to form pancakes about 1/2 inch thick. Fry for 3–4 minutes per side until golden brown and crispy.
05 - Drain on paper towels and keep warm in a low oven while repeating with remaining batter. Serve hot with applesauce or sour cream.
# Expert Suggestions:
01 -
- The contrast between shatteringly crispy edges and impossibly tender centers makes every bite unforgettable
- They come together quickly and transform basic ingredients into something that feels like a celebration
- These pancakes have saved many lastminute dinners and impromptu gatherings
02 -
- Squeezing out every last drop of liquid from the grated potatoes is the difference between soggy and spectacular pancakes
- Letting the oil get properly hot before adding the first pancake ensures instant crisping and prevents greasiness
03 -
- Grate the onion on the finer side of the box grater so it virtually disappears into the pancakes
- Keep fried pancakes on a wire rack instead of paper towels to maintain maximum crispiness