German Potato Pancakes (Printable)

Crispy, tender potato pancakes perfect with applesauce or sour cream

# What You'll Need:

→ Vegetables

01 - 2 lbs starchy potatoes, peeled
02 - 1 small onion, peeled

→ Binding & Seasoning

03 - 2 large eggs
04 - 2 tablespoons all-purpose flour
05 - 1 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - 1/4 teaspoon freshly grated nutmeg

→ Cooking

08 - 1/2 cup neutral oil for frying

# How-To Steps:

01 - Grate the potatoes and onion using the coarse side of a box grater or food processor until finely shredded.
02 - Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispiness.
03 - Transfer the mixture to a large bowl. Add eggs, flour, salt, pepper, and nutmeg. Mix thoroughly until evenly incorporated.
04 - Heat the oil in a large nonstick skillet over medium-high heat until shimmering but not smoking.
05 - Drop heaping tablespoons of the potato mixture into the hot oil, flattening gently with a spatula to form pancakes about 1/2 inch thick.
06 - Fry for 3 to 4 minutes per side until golden brown and crispy. Adjust heat if browning too quickly.
07 - Drain on paper towels and keep warm in a 200°F oven while repeating with remaining batter.
08 - Serve hot with applesauce or sour cream as traditional accompaniments.

# Expert Suggestions:

01 -
  • The contrast between that golden crunch and the soft potato inside is absolutely addictive
  • They come together quickly with ingredients you probably already have in your kitchen
  • Serve them for breakfast, brunch, or as a comforting dinner side
02 -
  • Squeezing out every bit of liquid from the potatoes is the absolute key to crispiness
  • Crowding the pan will lower the oil temperature and make soggy pancakes
  • Letting the oil get hot enough before adding the first pancake makes a huge difference
03 -
  • Use a cast iron skillet if you have one for the most even heat distribution
  • Do not flip them too early—wait until the edges look properly golden

Go Back