When the air gets chilly, I crave something warm and golden. These German Potato Pancakes are the ultimate winter comfort food for your family.
They are crunchy on the outside and tender in the middle. You can serve them for dinner or a cozy weekend treat. Everyone will keep coming back for more!
Why You’ll Love This Recipe
This recipe is a winner because it uses simple pantry staples. You likely have potatoes and onions in your kitchen right now. It is incredibly budget-friendly for feeding a hungry crowd.
Kids absolutely love the crispy edges and mild, savory flavor. It is a wonderful way to bring a little tradition to your table. You get restaurant-quality results with very little effort or cost.
Simple Cooking Steps
Making these pancakes is much easier than it looks. You just need a box grater and a heavy skillet. The secret is squeezing out the moisture from the vegetables.
Even if you are a beginner, you can master the golden fry. Just take your time and watch the edges turn brown. You will feel like a pro in no time!
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh, starchy potatoes work best for the perfect crunch.
- 1 kg starchy potatoes, peeled
- 1 large yellow onion
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 teaspoon fine sea salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon ground nutmeg
- 0.5 cup vegetable oil for shallow frying
Step-by-Step Directions
- Finely grate the potatoes and onion using the fine-holed side of a box grater.
- Place the grated vegetables into a clean kitchen towel and twist tightly.
- Squeeze out as much liquid as possible into a medium bowl.
- Allow the liquid to sit for 2 minutes to let the starch settle.
- Discard the water but keep the white potato starch at the bottom.
- Combine the grated mixture with the reserved starch, eggs, flour, and spices.
- Heat the vegetable oil in a heavy skillet over medium-high heat.
- Ladle 0.25 cup portions of batter into the hot oil and flatten them.
- Fry for 3 to 5 minutes per side until dark golden and crispy.
- Transfer to paper towels to drain excess oil before serving hot.
Best Ways to Enjoy It
Serve these warm with a big dollop of creamy sour cream. For a traditional touch, try them with sweet applesauce. It is the perfect mix of salty and sweet flavors.
Pair them with a fresh green salad for a balanced meal. They are also great as a side for roasted meats. Gather your family and enjoy them while they are hot!
Storage & Reheating
If you have leftovers, keep them in the fridge for three days. Use an airtight container to maintain the flavor. They might lose some crunch, but they still taste great.
Reheat them in a 350°F oven for about 10 minutes. This helps the edges get crispy again. Avoid the microwave as it makes them too soft.
Tips for Best Results
- Don’t skip squeezing the potatoes or they will be soggy.
- Use starchy potatoes like Russets for the best texture.
- Keep the white starch from the liquid for a better bind.
- Make sure your oil is hot before adding the batter.
- Do not crowd the pan while frying the pancakes.
- Add a pinch of fresh herbs for a summer twist.
- Fry them until they are quite dark for maximum crunch.
Ways to Switch It Up
- Swap the flour for a gluten-free blend if needed.
- Add grated carrots for extra color and vitamins.
- Stir in fresh chives for a mild onion pop.
- Use a bit of garlic powder for a bolder taste.
Common Questions
Can I use a food processor?
Yes, you can use the fine grating disc. It saves a lot of time and effort. Just make sure to still squeeze out the water.
Why are my pancakes falling apart?
You might need a little more flour or another egg. Also, make sure the oil is hot enough to sear them. Proper squeezing is key to a solid pancake.
Will my kids actually eat these?
Most children love the mild potato flavor and crispy texture. They are very similar to hash browns or fries. Serve them with their favorite dipping sauce!
I hope these crispy pancakes bring a little warmth to your home this winter. They are a simple joy that always makes my family smile. Happy cooking!
— Lidia
German Potato Pancakes
Ingredients
- 1 kg starchy potatoes, peeled
- 1 large yellow onion
- 2 large eggs , lightly beaten
- 3 tablespoons all -purpose flour
- 1 teaspoon fine sea salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon ground nutmeg
- 0.5 cup vegetable oil for shallow frying
Instructions
- Finely grate the potatoes and onion using the fine-holed side of a box grater or a food processor disc.
- Place the grated vegetables into a clean kitchen towel and twist tightly to squeeze out as much liquid as possible into a bowl.
- Allow the liquid to sit for 2 minutes, then discard the water while keeping the white potato starch that has settled at the bottom.
- Combine the grated potato and onion mixture with the reserved starch, eggs, flour, salt, pepper, and nutmeg in a large bowl.
- Heat the vegetable oil in a heavy-bottomed skillet over medium-high heat until it reaches approximately 175 degrees Celsius.
- Ladle 0.25 cup portions of the batter into the hot oil and flatten each with a spatula to a thickness of 1 centimeter.
- Fry for 3 to 5 minutes per side until the exterior is dark golden brown and the edges are crispy.
- Transfer to a wire rack or paper towels to drain excess oil and serve immediately while hot.
