German Potato Pancakes (Print Version)
# Ingredients:
→ For the pancake batter
01 -
1 lb russet potatoes
02 -
1 small yellow onion
03 -
Pinch of salt, plus more for seasoning
04 -
Pinch of black pepper (for savory pancakes)
05 -
3 tablespoons all-purpose flour
06 -
1 large egg
07 -
Vegetable oil for frying
→ Optional toppings
08 -
Applesauce
09 -
Sour cream
10 -
Brown sugar
11 -
Yogurt sauce
# Instructions:
01 -
Wash and peel the russet potatoes. Using the large holes of a box grater, grate the potatoes into a bowl. Then grate the small yellow onion into the same bowl. The onion adds moisture and flavor to the pancakes.
02 -
If you notice excess liquid collecting in the bowl of grated potatoes and onion, drain it off as much as possible. You can use your hands to squeeze the mixture or pour it through a fine mesh strainer. This step helps ensure crispy pancakes.
03 -
Add a pinch of salt, a pinch of black pepper (if making savory pancakes), the all-purpose flour, and the egg to the potato-onion mixture. Use your hands to thoroughly combine everything until you have a thick, cohesive batter.
04 -
Add 1-2 tablespoons of vegetable oil to a large skillet and heat over medium heat. You want the oil hot but not smoking - test it by adding a small bit of batter; it should sizzle immediately.
05 -
For each pancake, scoop about 2 tablespoons of the potato batter into the hot oil. Use the back of a spoon or spatula to flatten the batter slightly into a pancake shape about ¼-inch thick. Don't overcrowd the pan - cook in batches if necessary. Fry for 3-4 minutes per side until deeply golden brown and crispy.
06 -
Transfer the fried pancakes to a paper towel-lined plate to absorb excess oil. Continue frying the remaining batter, adding more oil to the pan as needed between batches.
07 -
For extra crispy pancakes, once all the batter has been used, briefly re-fry each pancake for 30-60 seconds per side. This double-frying technique creates an exceptional crunch on the outside while maintaining a tender interior.
08 -
Serve the potato pancakes immediately while they're still hot and crispy. Offer traditional toppings like applesauce, sour cream, or brown sugar on the side, allowing everyone to choose their favorite accompaniment.
# Notes:
01 -
In Germany, these pancakes are known as 'Kartoffelpuffer' or 'Reibekuchen' depending on the region.
02 -
For best results, use starchy potatoes like russets, which create crispier pancakes than waxy varieties.
03 -
If you have a food processor with a grating attachment, you can use it instead of hand-grating to save time.
04 -
These pancakes are best enjoyed fresh, but leftovers can be reheated in a 350°F oven for 5-10 minutes to re-crisp them.