Easy German Potato Pancakes Recipe
Crispy-edged German potato pancakes with tender centers you can make fast. Serve hot with applesauce or tangy sour cream.
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Servings:
Ingredients
Main Ingredients
- 2.25 lb russet potatoes peeled, coarsely shredded, then squeezed very dry
- 0.5 cup grated yellow onion finely grated
- 4 fl oz beaten eggs about 2 large
- 0.5 cup all-purpose flour
- 0.5 tsp baking powder optional, for a lighter texture
- 1 tsp kosher salt plus more to taste
- 0.5 tsp ground black pepper
- 0.5 tsp minced garlic optional
- 1 tbsp chopped chives optional
- 0.5 cup neutral oil for shallow frying
- 1 cup applesauce for serving, optional
Instructions
Preparation Steps
- Peel potatoes, then grate on the large holes of a box grater.
- Rinse shreds briefly, then squeeze out moisture thoroughly using a clean towel.
- Combine potatoes, grated onion, beaten eggs, flour, baking powder, salt, and pepper.
- Stir in garlic and chives, if using, until the mixture just holds together.
- Heat a slick of oil in a large skillet over medium to medium-high heat.
- Scoop 1/4-cup portions into the pan and flatten to about 1/4 inch thick.
- Fry until deeply golden, 3–4 minutes per side. Adjust heat as needed.
- Transfer to a rack or paper towels; sprinkle with salt. Repeat, adding oil as needed.
- Serve hot with applesauce or sour cream.
Notes
Variation: Stir in a small grated apple for subtle sweetness, or swap chives for parsley. For extra crispness, use two skillets to cook batches faster. Leftovers re-crisp well in a 400°F oven or air fryer for 5–7 minutes.
This recipe is an original creation inspired by classic Easy German Potato Pancakes Recipe flavors. All ingredient ratios and instructions are independently developed.