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German Potato Pancakes

These German potato pancakes made with shredded potatoes and onion are a nice change from regular pancakes. Perfect served with Bratwurst sausage and cranberry sauce, topped with maple syrup.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine central europe
Servings 6 people
Calories 1713.4 kcal

Equipment

  • 1 Box Grater or Food Processor For shredding potatoes swiftly and uniformly.
  • 1 Large Mixing Bowl For combining the batter ingredients.
  • 1 Large skillet or frying pan Preferably cast iron or heavy-bottomed for even heat distribution.
  • 1 Spatula For flattening and flipping the pancakes.
  • 1 Clean Kitchen Towel or Cheesecloth Essential for squeezing excess moisture from shredded potatoes.

Ingredients
  

Main

  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 medium russet potatoes peeled and shredded
  • ½ cup finely chopped onion
  • ¼ cup vegetable oil or as needed for frying

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in shredded potatoes and onion. Dotdash Meredith Food Studios
  • Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil, working in batches. Flatten slightly by pressing with a spatula. Dotdash Meredith Food Studios
  • Cook until golden brown and crisp, about 3 minutes per side. Dotdash Meredith Food Studios
  • Transfer to a paper towel-lined plate to drain. You can cover them very loosely with aluminum foil to hold in heat without steaming them. Dotdash Meredith Food Studios
  • Repeat with remaining potato mixture. Serve warm. Dotdash Meredith Food Studios

Notes

Achieving truly crispy potato pancakes hinges on managing moisture. After shredding the potatoes, a critical step often overlooked is to squeeze out as much excess liquid as possible using a clean kitchen towel or cheesecloth. This prevents a soggy interior and promotes a superior crust. Ensure your oil is consistently at medium heat; too low and the pancakes absorb too much oil, too high and they burn before cooking through. Do not overcrowd the pan; fry in batches to maintain oil temperature and allow for even browning. For enhanced flavor, a pinch of nutmeg in the batter can elevate the traditional taste. Serve immediately to enjoy their optimal texture, perhaps with applesauce or crème fraîche for a delightful contrast.