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To make tasty German potato pancakes, you need a few key ingredients: - 4 medium potatoes, peeled and grated - 1 small onion, finely grated - 2 large eggs - 1/4 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon garlic powder - Oil for frying (vegetable or canola) These ingredients create a great base for the dish. The potatoes and onions add flavor and texture, while the eggs help bind everything together. You can boost the taste with some optional ingredients. Consider adding: - Chopped fresh herbs, like parsley or chives - A pinch of cayenne pepper for some heat - Grated cheese for a creamy twist These extras can make your pancakes shine. They allow you to customize the flavor to your liking. The type of potato you choose makes a big difference. I recommend using starchy potatoes like Russets or Yukon Golds. These potatoes create a fluffier texture and crisp up nicely when fried. Waxy potatoes, like red or new potatoes, may not yield the same results. Always pick potatoes that are firm and free of blemishes for the best outcome. {{ingredient_image_1}} Start by peeling four medium potatoes. Grate them using a box grater or a food processor. I like to use a box grater; it gives me good control. After grating, place the potatoes in a clean kitchen towel. Twist the towel and squeeze hard to remove extra liquid. This step is key for crispiness. Then, finely grate one small onion and add it to the potatoes. In a large mixing bowl, combine your grated potatoes and onions. In another bowl, crack two large eggs and whisk them well. Add 1/4 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Whisk this mixture until it's smooth. Pour the egg mixture into the potato and onion bowl. Mix until everything is coated well. This helps bind the pancakes together. Heat about 1/4 inch of oil in a large skillet over medium-high heat. When the oil is hot, scoop about 2 tablespoons of the potato mixture and drop it into the pan. Gently press it down to form a pancake. Make sure not to overcrowd the pan, or they won't cook evenly. Fry each pancake for 3 to 4 minutes on each side until golden brown and crispy. You may need to add more oil during cooking. Once done, transfer the pancakes to a paper towel-lined plate to absorb excess oil. Enjoy them warm with applesauce or sour cream if you like! To get your pancakes nice and crispy, moisture is the enemy. After grating the potatoes, squeeze them in a clean towel. Remove as much liquid as you can. This step is key for crispiness. Use a good amount of oil in the skillet. About 1/4 inch should do. The oil needs to be hot before you add the pancakes. A hot skillet ensures a crunchy outside. Fry them for 3-4 minutes on each side. This gives them that golden brown look. Avoid using too much or too little oil. If there’s not enough oil, the pancakes will stick. If there’s too much, they may become greasy. Ensure your pancakes are not too thick. Thick ones won’t cook well inside. Also, don’t overcrowd the pan. This lowers the oil temperature and makes it hard to fry. Lastly, don’t skip squeezing out the potato liquid. It’s a big mistake that affects the texture. Serve these pancakes hot from the skillet. Pair them with applesauce or sour cream for a tasty contrast. Place them on a paper towel after frying to absorb extra oil. This keeps them from getting soggy. You can also keep them warm in the oven at a low heat if serving a crowd. Enjoy them as a snack, side dish, or even breakfast! Pro Tips Drain Thoroughly: Make sure to squeeze out as much moisture from the grated potatoes as possible to achieve maximum crispiness. Keep Oil Hot: Ensure the oil is hot enough before adding the pancakes. This helps them fry quickly, giving a golden and crispy exterior. Don’t Overcrowd the Pan: Fry the pancakes in batches to avoid steaming, which can lead to soggy pancakes instead of crispy ones. Serve Immediately: These pancakes are best enjoyed fresh and hot. Serve them right after frying for the best texture and flavor. {{image_2}} You can make your potato pancakes more exciting by adding herbs and spices. Fresh chives or parsley can add a nice touch. You might also try adding a pinch of paprika for some color and flavor. If you like heat, a bit of cayenne pepper can spice things up. Mixing in some dill gives a fresh taste, too. These additions make each bite burst with flavor! Traditionally, we serve German potato pancakes with applesauce or sour cream. Both are great choices. You can also try serving them with a dollop of Greek yogurt for a twist. For a savory option, serve with a side of smoked salmon or a fresh salad. These pairings add new flavors and make your meal extra special. If you need to change some ingredients, it's easy. Instead of all-purpose flour, you can use gluten-free flour for a gluten-free option. You can also swap eggs for a flaxseed mixture if you're vegan. Just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes. For a lighter version, use sweet potatoes instead of regular potatoes. Each swap gives a new taste to the pancakes! To keep leftover pancakes fresh, place them in a single layer. Use an airtight container or wrap them in plastic wrap. Store them in the fridge for up to three days. This keeps them from drying out. If you want to save pancakes longer, freeze them. First, let the pancakes cool completely. Then, place parchment paper between each pancake to prevent sticking. Put them in a freezer-safe bag or container. You can freeze them for up to two months. To reheat, use a skillet over medium heat. Cook each pancake for about 2-3 minutes on each side. This will help restore their crispiness. You can also microwave them for a quicker method. Heat on high for about 30 seconds, but they may lose some crunch. German potato pancakes are often served with applesauce or sour cream. The sweet applesauce balances the savory taste of the pancakes. Sour cream adds a creamy touch that enhances the dish. Many people enjoy these toppings for their unique flavor pairing. Yes, you can make German potato pancakes in advance. Prepare the batter and store it in the fridge for a few hours. You can also cook the pancakes and keep them warm in the oven. Just remember to cover them with foil to keep them from drying out. If you need an egg substitute, try using flaxseed meal or applesauce. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for about five minutes until it thickens. For applesauce, use a quarter cup per egg. Both options help bind the pancake mixture well. German potato pancakes are easy and fun to make. We covered key ingredients, like the best potatoes, to help you get the best flavor. I shared step-by-step instructions for a smooth cooking process. Remember to fry until they are crispy, and avoid common mistakes. Explore variations to make them your own, and use the tips for storing leftovers. These pancakes are a delicious treat that everyone will love. Now, it's time to get cooking and enjoy your tasty creations!

Crispy German Potato Pancakes

Deliciously crispy potato pancakes, perfect for a savory snack or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine German
Servings 4
Calories 200 kcal

Ingredients
  

  • 4 medium potatoes, peeled and grated
  • 1 small onion, finely grated
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • as needed oil for frying (vegetable or canola)
  • as desired applesauce or sour cream for serving (optional)

Instructions
 

  • Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel, twist, and squeeze out as much liquid as possible.
  • In a large mixing bowl, combine the grated potatoes and onions.
  • In a separate bowl, whisk together the eggs, flour, baking powder, salt, pepper, and garlic powder until smooth.
  • Pour the egg mixture into the potato and onion mixture, and mix well until everything is evenly coated.
  • Heat about 1/4 inch of oil in a large skillet over medium-high heat.
  • Once the oil is hot, spoon about 2 tablespoons of the potato mixture into the skillet, pressing down gently to flatten into a pancake shape. Repeat with remaining mixture, ensuring not to overcrowd the pan.
  • Fry the pancakes for about 3-4 minutes on each side or until golden brown and crispy. Add more oil as needed during cooking.
  • Remove the pancakes and place them on a paper towel-lined plate to absorb excess oil.
  • Serve warm with applesauce or sour cream on the side, if desired.

Notes

Serve with applesauce or sour cream for added flavor.
Keyword crispy, German cuisine, potato pancakes