Save These German potato pancakes are crisp at the edges and satisfyingly tender in the middle a true cold-weather comfort passed down from my grandmother. Each bite feels nostalgic with a welcoming crunch and that classic pairing of applesauce or sour cream on the side. They come together with humble ingredients and transform into something pure and golden right on your stovetop.
My family always gathers in the kitchen for these and my kids love helping to grate the potatoes and getting their hands a little messy. These pancakes were first made as an after school treat but now they are a fond family Saturday tradition.
Ingredients
- Russet potatoes: for starchy structure and crisp edges choose firm unblemished potatoes
- Small onion: adds subtle sweetness and depth always pick onions with tight skin and no sprouts
- Large eggs: bind everything stay fresh by using eggs within their best-before date
- All-purpose flour: helps hold the pancakes together sift if possible for extra lightness
- Salt: deepens all flavors use a coarse or kosher salt for better seasoning
- Black pepper: for gentle warmth and complexity grind fresh for bolder taste
- Vegetable oil: ensures a crisp fried crust use a neutral-flavored high smoke point oil
- Applesauce or sour cream: for classic serving brings cool contrast to hot crispy pancakes select unsweetened applesauce or thick tangy sour cream for best results
Instructions
- Prepare and Drain the Vegetables:
- After grating the potatoes and onion immediately place them in a clean kitchen towel. Gather the towel at the corners and twist tightly over the sink to remove as much water as possible. This prevents soggy pancakes and is the secret to their signature crispness.
- Mix the Batter:
- In a large bowl combine the well-drained grated potatoes and onions with eggs flour salt and pepper. Stir thoroughly so every shred of potato is coated and your batter is thick but cohesive. Let the mixture rest a couple of minutes to absorb moisture.
- Heat the Skillet:
- Pour vegetable oil into a heavy-bottomed skillet until it reaches about a quarter inch depth. Heat over medium-high until a shred of potato sizzles on contact. The right oil temperature is crucial for crisp edges.
- Shape and Fry the Pancakes:
- Scoop a quarter cup of the potato mixture and gently drop it into the hot oil. Flatten into a disc about half an inch thick with a spatula keeping edges a little ragged for extra crunch. Fry two to three minutes per side or until deep golden and crisp.
- Drain and Serve Hot:
- Using a spatula carefully lift each pancake onto a paper towel-lined plate to soak up excess oil. Repeat frying in batches making sure the pan stays hot and adding oil if needed. Serve immediately while still sizzling hot with generous spoonfuls of applesauce or sour cream.
Save The potatoes used in this recipe remind me of my grandmother’s hands as she grated them with practiced speed in the old farmhouse kitchen. Every batch feels like a little piece of that memory and the scent of frying pancakes always brings a smile to my dad’s face.
Storage tips
Cool pancakes completely before storing. Stack with parchment layers in an airtight container and refrigerate for up to three days. To reheat place in a hot oven or toaster oven directly on the rack so they crisp up again.
Ingredient substitutions
If russet potatoes are not available try Yukon golds for a creamier texture. Gluten free flour blends work well in place of all-purpose flour. For an egg free option use a flaxseed and water mixture as a binding agent.
Serving suggestions
Serve with a big spoonful of applesauce for a sweet note or dollops of cold sour cream for tang. They also pair perfectly with smoked salmon or a salad of fresh greens if you want to elevate them to a light meal.
Save Enjoy these golden potato pancakes hot and fresh for the very best flavor. Their crispy edges and tender centers never fail to bring a sense of warmth and family togetherness.
Recipe FAQ
- → What potatoes work best for German pancakes?
Russet potatoes are ideal due to their starch content, which creates a crisp exterior and tender middle.
- → How do I keep the pancakes from falling apart?
Squeeze out as much moisture as possible from the grated potatoes and onion before mixing.
- → Can I make Kartoffelpuffer ahead of time?
They taste best fresh, but you can reheat in a hot oven to restore crispiness if needed.
- → Should I serve with applesauce or sour cream?
Both are traditional. Applesauce adds sweetness, while sour cream delivers tangy richness.
- → Is it possible to bake instead of fry?
You can bake them on a greased sheet, but frying yields the most authentic crispy texture.