German Potato Pancakes Crispy (Printer-Friendly)
Crispy on the outside, tender inside—these golden German potato pancakes bring authentic comfort to any table.
# What You’ll Need:
→ Main Ingredients
01 -
2 pounds russet potatoes, peeled and coarsely grated
02 -
1 medium yellow onion, grated
03 -
1 large egg
04 -
1/4 cup all-purpose flour
05 -
1 teaspoon kosher salt
06 -
1/2 teaspoon freshly ground black pepper
07 -
1 cup vegetable oil, for frying
→ To Serve (Optional)
08 -
Applesauce
09 -
Sour cream
10 -
Fried eggs
# Steps to Follow:
01 -
Wash and peel the russet potatoes thoroughly. Grate them using the large holes of a box grater directly into a mixing bowl.
02 -
Working in batches, gather the grated potatoes in your hands or in a clean kitchen towel and firmly squeeze out as much liquid as possible. Discard the liquid.
03 -
To the drained potatoes, add grated onion, egg, flour, kosher salt, and black pepper. Mix by hand until evenly combined. If the mixture appears too wet, lightly sprinkle with more flour as needed.
04 -
Pour vegetable oil into a 12-inch cast iron or heavy skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and a drop of potato sizzles on contact.
05 -
Scoop approximately 2 tablespoons of the mixture per pancake into the hot oil. Flatten gently with the back of the spoon. Fry in batches, spacing pancakes to prevent overcrowding, for 2 to 3 minutes per side until golden brown and crisp.
06 -
Once all pancakes are cooked, increase heat slightly and return each pancake to the oil. Fry about 30 seconds per side to enhance crispness.
07 -
Remove pancakes from oil and drain on paper towels in a single layer. Immediately season lightly with additional salt while hot.
08 -
Serve hot with applesauce, sour cream, or a fried egg as desired.
# Helpful Hints:
01 -
Work quickly with grated potatoes to prevent browning; toss with a little lemon juice if necessary.
02 -
Do not stack pancakes after frying to preserve their crispness.
03 -
Leftovers can be refrigerated for up to 3 days and reheated in a dry skillet until crisp.
04 -
Use a cast iron pan for optimal browning and heat retention.