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Flavorful crispy potato pancakes

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These German-style potato pancakes are a simple and delicious treat. The secret lies in prepping the potatoes—grate them finely and squeeze out all the extra liquid for a golden, crispy result during cooking. Adding grated onion gives a gentle, flavorful aroma, while egg and flour hold everything together. Slow cooking in hot oil leads to a perfectly crunchy exterior with a soft center. They're commonly topped with sour cream or applesauce and work well for both meals and sides, no matter the time of day.
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alicia in the kitchen
Updated on Fri, 07 Mar 2025 17:39:08 GMT
German-style crispy potato pancakes Pin it
German-style crispy potato pancakes | Tasteofsavor.com

These crispy German potato pancakes, a treasured classic of German cuisine, bring back warm memories of Christmas markets filled with their irresistible aroma. Each bite offers the perfect contrast between a golden crust and tender center, enhanced by the natural sweetness of onions.

This time-honored recipe has been perfected over generations of Sunday morning cooking sessions. The enticing aroma of these potato pancakes cooking has always signaled the start of a special family meal.

Essential Ingredients

  • Potatoes: Select starchy varieties like Russet or Yukon Gold
  • Onions: Fresh yellow onions for their mild flavor
  • Fresh eggs: For binding and richness
  • All-purpose flour: For structure
  • Cornstarch: The secret to extra crispiness
  • Vegetable oil: Choose one with a high smoke point
  • Salt and pepper: For classic seasoning

Step-by-Step Instructions

1. Potato Preparation
- Peel and finely grate the potatoes
- Place in clean kitchen towel and squeeze out all liquid
- Save the potato starch that settles at bottom of liquid
- Transfer grated potatoes to large mixing bowl
2. Flavor Base
- Finely grate onion
- Mix with prepared potatoes
- Add reserved potato starch
- Incorporate beaten egg, flour and seasonings
3. Shaping and Cooking
- Heat oil in large skillet over medium-high heat
- Drop heaping tablespoons of mixture
- Flatten into thin pancakes
- Cook 4-5 minutes each side until golden
- Drain on paper towels
4. Serving
- Keep warm in 300°F oven
- Arrange in single layer
- Serve promptly while crispy
- Add preferred accompaniments
5. Traditional Accompaniments
- Homemade tart applesauce
- Herb-seasoned sour cream
- Smoked salmon slices
- Fresh green salad

The technique of properly draining the potatoes is crucial to achieving the signature crispy texture that makes these pancakes so special.

Traditional German Potato Pancakes Recipe Pin it
Traditional German Potato Pancakes Recipe | Tasteofsavor.com

Storage and Reheating

Store pancakes in refrigerator for up to 3 days. Reheat in 350°F oven for 5-7 minutes to restore crispiness.

Modern Variations

- Fresh herb version: parsley, chives, dill
- Spiced version: smoked paprika and cumin
- Cheese version: grated Swiss cheese and nutmeg

Perfect Pairings

These potato pancakes pair beautifully with a dry Alsatian white wine or German lager beer.

These potato pancakes represent generations of German cooking tradition. Their golden-brown exterior and tender interior showcase how simple ingredients, properly prepared, create something truly memorable. Whether served as a hearty breakfast or satisfying dinner, they bring warmth and comfort to any table.

Frequently Asked Questions

→ Why is squeezing out the potatoes important?
It's key for getting crispy pancakes. Too much water would stop them from forming a nice crust.
→ Can you make them ahead of time?
It's better fresh, but you can grate the potatoes up to an hour early and keep them in water.
→ What’s the best cooking temperature?
Use medium-high heat so the edges turn golden and the center cooks through.
→ Are they reheatable?
Yes, put them in the oven at 180°C for 5-10 minutes to bring back the crispiness.
→ What should I serve them with?
Sour cream, applesauce, or serve alongside meat and a fresh green salad.

Crunchy potato pancakes

Crispy potato pancakes inspired by German tradition, paired with sour cream or applesauce.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Alicia

Category: Appetizers

Difficulty: Intermediate

Cuisine: German

Yield: 4 Servings (12 patties)

Dietary: Vegetarian

Ingredients

→ Main Ingredients

01 4 medium-sized potatoes (about 1 kg), peeled and grated
02 1 medium onion, finely chopped or shredded
03 1 egg
04 1 tablespoon of cornstarch (optional)
05 1/4 cup of all-purpose flour

→ Seasonings

06 1/4 teaspoon of garlic powder (optional)
07 1/2 teaspoon of dried parsley or thyme (optional)
08 1/4 teaspoon of black pepper
09 1 teaspoon of salt

→ For Cooking and Serving

10 Apple sauce or crème fraîche for serving
11 1/4 cup of vegetable oil

Instructions

Step 01

Grate the peeled potatoes into fine shreds, then squeeze out all the extra liquid. Combine them with the grated onion and mix well.

Step 02

In a mixing bowl, combine the shredded potatoes with the egg, flour, cornstarch (if using), salt, pepper, and any chosen seasonings. Adjust the mix to get the right consistency.

Step 03

Warm oil in a skillet over medium-high heat. Shape the batter into small patties and fry them on both sides until they're golden-brown and crispy.

Notes

  1. These patties taste best fresh off the stove.
  2. Getting your potatoes really dry is key for crispy results.

Tools You'll Need

  • Grater
  • Large frying pan
  • Clean towel for squeezing

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 12 g
  • Total Carbohydrate: 42 g
  • Protein: 6 g