Description
These Crispy German Potato Pancakes are golden, crunchy on the outside and tender inside, made from simple pantry staples. Perfect for breakfast, brunch, or dinner, they deliver unbeatable crispiness and comforting flavor with quick preparation and versatile serving options.
Ingredients
Scale
Main Ingredients
- 4 medium Russet potatoes (about 2 pounds), peeled and grated
- 1 medium onion, peeled and grated
- 2 large eggs, beaten
- 3 tablespoons all-purpose flour (or gluten-free flour alternative)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil or canola oil, for frying
Optional Variations
- 2 tablespoons fresh parsley, chives, or dill, chopped (for herbs addition)
- ¼ cup shredded cheddar or Parmesan cheese (for cheese boost)
- Additional 1 teaspoon sugar and ½ teaspoon cinnamon (for sweet variation)
- ½ cup grated carrots or zucchini (for vegetable mix)
Instructions
- Prepare the Potatoes and Onion: Peel and finely grate the potatoes and onion. Place the grated mixture into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crispy pancakes.
- Mix Ingredients: Transfer the dried potato and onion mixture into a large bowl. Add the beaten eggs, flour, salt, and pepper. Gently stir until all ingredients are combined, being careful not to overmix to keep the texture light.
- Heat the Pan and Oil: Preheat a large skillet over medium-high heat. Add enough vegetable or canola oil to generously coat the pan bottom. Heat until the oil sizzles but does not smoke, ideal for achieving a golden crisp.
- Fry the Pancakes: Spoon a heaping tablespoon of batter onto the skillet and gently flatten with the back of the spoon to form small patties. Fry each side for about 3-4 minutes or until golden brown and crispy. Fry in batches to avoid overcrowding, which reduces crispiness.
- Drain and Serve: Remove cooked pancakes from the pan and place on a plate lined with paper towels to drain excess oil. Serve immediately while hot for the best crunch and flavor.
Notes
- Drying the Potatoes: Removing excess moisture is crucial for crispier pancakes; squeeze as much liquid as possible from grated potatoes.
- Don’t Overmix: Combine ingredients just until mixed to maintain light and tender pancakes.
- Right Oil Temperature: Keep oil hot enough to fry but not burn – medium-high heat works best.
- Use a Nonstick Pan: Helps prevent sticking and makes flipping easier.
- Cook in Batches: Avoid overcrowding the pan to keep pancakes crispy as pan temperature stays consistent.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 3 pancakes (about 150g)
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: German potato pancakes, crispy potato pancakes, latkes, gluten-free potato pancakes, comfort food, brunch recipe, easy potato recipe