Description
Classic German Potato Pancakes recipe featuring crispy golden patties made from grated potatoes, eggs, and flour, perfect for a savory breakfast or side dish. These pancakes are fried to perfection and can be served with applesauce, sour cream, or fresh herbs.
Ingredients
Scale
Main Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour
- 4 large potatoes, peeled and grated
- 1 small onion, finely grated (optional)
- Salt and pepper to taste
- 1/4 teaspoon baking powder (optional for extra fluffiness)
- 2 tablespoons vegetable oil (for frying)
Instructions
- Prepare the Potatoes: Peel and grate the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step is crucial to ensure the pancakes turn out crispy.
- Make the Batter: In a large bowl, beat the eggs thoroughly. Add the grated potatoes, all-purpose flour, salt, pepper, and grated onion if using. Stir all the ingredients together until the mixture holds together well. For fluffier pancakes, gently fold in the baking powder.
- Fry the Pancakes: Heat the vegetable oil in a large skillet over medium-high heat until hot. Spoon portions of the potato mixture into the skillet and flatten each into a small, round pancake. Fry the pancakes for 3-4 minutes on each side until they become golden brown and crispy.
- Drain and Serve: Once cooked, transfer the pancakes onto a plate lined with paper towels to absorb excess oil.
- Serve: Serve the potato pancakes hot, topped with applesauce, sour cream, or garnished with fresh herbs like parsley for added flavor and freshness.
Notes
- Squeezing out moisture from the grated potatoes is essential to get crispy pancakes.
- Adding baking powder is optional but helps make the pancakes fluffier.
- Use vegetable oil with a high smoke point for frying to avoid burning.
- Serve immediately for best texture and flavor.
- These pancakes pair well with sour cream, applesauce, or fresh herbs like parsley.
