German Potato Pancakes Crispy

These German potato pancakes deliver crisp golden edges and a soft, savory center that always feels nostalgic and comforting. With simple ingredients you likely already have and a focus on old-school technique, you get the kind of potato pancake that turns an ordinary day special. A double-fry gives a delicate crunch that holds up whether you top them with applesauce at brunch or sneak them straight from the pan at midnight.

I first made these when my husband’s parents visited and needed a taste of home. Watching him and his father share a plate, both digging in with smiles, convinced me these had become part of our own family tradition.

Ingredients

• Russet potatoes: Provide the ideal starchiness for a shatteringly crisp crust. Choose firm and unblemished ones for fluffier interiors
• Yellow onion: Adds sweet and savory notes. Look for onions that feel heavy and show no green shoots
• All-purpose flour: Binds the mixture without adding heaviness. Stick to basic store brands for best results
• Large egg: Essential for cohesion. If your potatoes are extra big, an additional yolk ensures everything holds together
• Vegetable oil: Creates an even, crunchy fry. Pick neutral oils with a high smoke point like canola or sunflower

Instructions

Prep the potatoes:

Wash potatoes thoroughly, scrubbing out all hidden dirt. Peel off skins completely. Grate potatoes on the large holes of a box grater straight into a wide bowl. Resist using a food processor—it chops too evenly and you lose the signature texture.

Remove excess moisture:

With clean hands, gather grated potatoes and onions in small portions and squeeze firmly over the sink. Twist them in a clean dish towel if needed to extract all moisture. Properly dried potatoes are key to prevent soggy pancakes and oil splatter.

Mix the batter:

Add grated onion, salt, pepper, flour and egg to your bowl. Use your hands to gently work everything together. If the mixture clumps but does not drip, you are ready. Add a little more flour only if the mix feels too wet.

Preheat oil and fry:

Heat vegetable oil in a heavy-bottomed skillet like cast iron over medium-high until a piece of potato sizzles instantly. Scoop roughly two tablespoons of batter per pancake, pressing lightly with a spatula to flatten. Avoid crowding so each pancake browns evenly.

The double fry:

Once all pancakes are golden and cooked through, increase heat slightly. Give each pancake a final thirty-second fry per side to achieve that famous crispy exterior without overcooking inside.

Drain and serve:

Lift each pancake carefully onto paper towels in a single layer. Never stack them—they need room to stay crisp. Salt immediately while hot to lock in flavor.

My favorite ingredient is the russet potato. Only this variety gives you the right balance of creaminess and golden crunch. I will never forget making these for my daughter for the first time—she stood on a chair next to me just as I did beside my Oma, each of us sneaking hot samples and giggling over the crispy bits.

Serving Suggestions

Serve them classic style with a bowl of unsweetened applesauce for dipping—the sweet and savory hit is unbeatable. Sour cream works beautifully too. Sometimes I serve with bratwurst and sauerkraut for a hearty dinner or give each pancake a fried egg topping when brunch turns into lunch. For parties, make mini versions and load with smoked salmon and herbs.

Make It Your Own

Add fresh herbs like chopped chives or parsley for extra color and flavor. Mix in a bit of grated apple for subtle sweetness or a classic German touch of nutmeg for warmth. Try tiny pancakes as a base for canapés or top whole pancakes with bacon and fried onions for a full-meal approach.

Storage Tips

Leftover pancakes will soften in the fridge but can regain crispiness in a hot skillet—never the microwave as it ruins their texture. Store with parchment between layers in a sealed container for up to three days. For longer storage, freeze the pancakes individually and quickly reheat from frozen for a midweek treat.

Potato pancakes are even better when shared—they turn the simplest meal into something memorable and special, no matter the occasion.

Common Recipe Questions

→ What potatoes are best for these pancakes?

Russet potatoes are ideal thanks to their high starch content, which creates a crispy crust and tender center.

→ Why do I need to squeeze the grated potatoes?

Removing as much moisture as possible ensures the pancakes fry up crispy instead of soggy.

→ Can these pancakes be made ahead?

Yes, cool and store them in the fridge. Reheat in the oven or skillet for best texture.

→ What are some traditional ways to serve the pancakes?

They’re often paired with applesauce or sour cream. Some enjoy them topped with a fried egg or served as a side to bratwurst.

→ How can I prevent my pancakes from falling apart?

Be sure to squeeze out excess moisture and use enough flour and egg to bind the ingredients together.

→ Can I make these gluten-free?

Yes, simply use a gluten-free flour blend or potato starch instead of regular flour.