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Crispy German Potato Pancakes Recipe

Crispy German Potato Pancakes Recipe
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This Crispy German Potato Pancakes recipe delivers perfectly crispy golden edges and a tender flavorful interior using simple ingredients like potatoes, onions, eggs, and flour. Quick and easy to prepare, these pancakes are versatile for breakfast, brunch, or a hearty snack and capture the authentic taste of traditional German cuisine.

Ingredients

Scale

Main Ingredients

  • 2 large starchy potatoes (Russet), peeled and grated
  • 1 medium onion, finely grated or chopped
  • 2 large eggs
  • 2 tablespoons all-purpose flour (or gluten-free flour for a gluten-free option)
  • Salt, to taste
  • Black pepper, to taste
  • Vegetable oil or clarified butter, for frying

Optional Variations

  • 2 tablespoons fresh parsley, chives, or dill, finely chopped (herb infusion)
  • 1/4 cup grated sharp cheddar or Parmesan cheese
  • Sweet potatoes instead of russet potatoes for a sweeter variation
  • Flaxseed egg and olive oil for a vegan modification

Instructions

  1. Prepare the Potatoes and Onion: Wash and peel the potatoes. Using a fine grater, grate the potatoes and the onion into a large bowl. Transfer the grated mixture onto a clean kitchen towel and squeeze out as much liquid as possible to prevent sogginess.
  2. Combine the Ingredients: Return the drained potato and onion mixture to the bowl. Add the eggs, flour, salt, and pepper. Mix gently but thoroughly until a sticky batter forms, ensuring everything is evenly combined without overworking.
  3. Heat the Pan and Oil: Select a sturdy skillet or frying pan and heat vegetable oil or clarified butter over medium-high heat until shimmering but not smoking, creating the ideal surface for frying.
  4. Fry the Pancakes: Spoon heaping tablespoons of batter into the hot oil, flattening gently with the back of the spoon to form 3-4 inch wide pancakes. Fry until golden brown on one side, about 3-4 minutes, then flip and cook the other side until equally crisp.
  5. Drain and Serve: Transfer the cooked pancakes to a plate lined with paper towels to remove excess oil. Serve immediately for the best crunch or keep warm in a low oven until ready to enjoy.

Notes

  • Use starchy potatoes like Russets for crispy edges and fluffy interiors.
  • Remove excess moisture by squeezing grated potatoes and onions thoroughly.
  • Don’t overcrowd the pan; cook in batches for even browning.
  • Keep oil hot but not smoking to avoid greasy pancakes and promote crispiness.
  • Serve immediately to retain the crispy texture.

Nutrition

Keywords: potato pancakes, German potato pancakes, crispy potato pancakes, classic potato pancakes, Starchy potatoes, homemade potato pancakes

Find it online: https://withnora.com/crispy-german-potato-pancakes-recipe/