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German Potato Pancakes

German Potato Pancakes
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Discover the authentic taste of traditional German Potato Pancakes, featuring crispy golden exteriors with tender, fluffy interiors. Made with simple pantry staples like shredded potatoes, onion, eggs, and flour, this quick and versatile recipe delivers delicious results in under 30 minutes. Perfect for breakfast, lunch, or dinner, these comforting pancakes bring warmth and nostalgia to your table with every bite.

Ingredients

Scale

Main Ingredients

  • 4 medium starchy potatoes (Russet or Idaho), peeled and shredded
  • 1 small onion, peeled and shredded
  • 2 large eggs
  • 3 tablespoons all-purpose flour (or almond/rice flour for gluten-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil or clarified butter, for frying

Instructions

  1. Prepare the Potatoes and Onion: Peel the potatoes and grate them finely using the large holes of a box grater or a food processor. Do the same with the onion. Place the shredded potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible to remove excess moisture and ensure crispiness.
  2. Mix the Ingredients: Transfer the drained potatoes and onion to a large bowl. Crack in the eggs, sprinkle the flour, salt, and pepper, then gently mix everything together until evenly combined without overworking the mixture.
  3. Heat the Pan and Oil: Use a heavy skillet or cast-iron pan for even heat distribution. Pour enough oil or clarified butter to cover the bottom and heat over medium until shimmering but not smoking, ensuring a quick sear and crisp crust.
  4. Form and Fry the Pancakes: Scoop a generous portion of potato mixture and flatten into thin pancakes about 1/4 inch thick. Place carefully in hot oil and fry for 3 to 4 minutes per side, until edges turn golden and crisp. Flip gently and repeat on the other side.
  5. Drain and Serve: Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Serve warm with preferred garnishes or sides for a perfect bite.

Notes

  • Remove as much moisture as possible from potatoes and onion for crispier pancakes.
  • Do not overcrowd the pan to allow even frying and browning.
  • Maintain medium heat so the pancakes cook evenly without burning or becoming greasy.
  • Let the batter rest for 5-10 minutes before frying to hydrate the flour and improve binding.
  • Use clarified butter for richer flavor and higher smoke point.
  • To keep pancakes crispy after cooking, drain on paper towels and keep warm on a wire rack in a low oven.
  • For a gluten-free version, substitute all-purpose flour with almond or rice flour.
  • To reheat, warm pancakes in a skillet with a bit of oil over medium heat for crispiness; avoid microwaving.

Nutrition

Keywords: German Potato Pancakes, Kartoffelpuffer, crispy pancakes, traditional German recipe, gluten free potato pancakes, comfort food

Find it online: https://marygourmet.com/german-potato-pancakes/