A classic German dish that combines grated potatoes, onions, and a light batter fried to perfection. These crispy pancakes are perfect as a side or a snack, served hot with your favorite topping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4-6 servings
Ingredients
- 1 small onion (peeled)
- 1 pound potatoes (peeled and grated)
- 1 medium-sized egg
- 3 tbsp all-purpose flour
- 1 pinch black pepper
- 1 pinch salt
- Oil (for frying, such as vegetable oil or sunflower oil)
Instructions
Step 1: Prepare the Potatoes and Onion
- Grate the onion and potatoes using a box grater or a food processor. You want the potato shreds to be as fine as possible for the crispiest texture.
- After grating, squeeze the grated potatoes in a clean kitchen towel to remove excess moisture. This step is important for ensuring the pancakes turn out crispy.
Step 2: Make the Batter
- In a large mixing bowl, beat the egg.
- Add the grated potatoes, grated onion, flour, salt, and pepper to the bowl. Stir until the mixture is well combined. The batter should be thick and slightly sticky.
Step 3: Fry the Pancakes
- Heat oil in a large frying pan over medium heat. You want enough oil to cover the bottom of the pan, about 1/4 inch deep.
- Using a 1/4 cup measure or spoon, scoop out the mixture and place it into the hot oil. Flatten each scoop slightly with the back of the spoon to form a round, pancake shape.
- Fry the potato pancakes for 3 minutes on each side, or until golden brown and crispy. If the pancakes are browning too quickly, lower the heat to ensure they cook through without burning.
- Repeat with the remaining batter, adding more oil to the pan if necessary to prevent sticking or burning.
Step 4: Serve
- Once the pancakes are done, remove them from the oil and drain on a paper towel to absorb excess oil.
- Serve hot with your favorite toppings, such as sour cream, apple sauce, or even a sprinkle of sugar for a sweet twist.
Tips & Tricks
- Grating Tip: For the crispiest pancakes, be sure to squeeze out as much moisture as possible from the grated potatoes before adding to the batter.
- Oil Temperature: Make sure the oil is hot enough before adding the batter. You can test the temperature by dropping in a small bit of the potato mixture—if it sizzles immediately, the oil is ready.
- Make Them Even: If you want your pancakes to be the same size, use a 1/4 cup measuring spoon to scoop the batter into the pan. This helps maintain uniformity in cooking.
- Custom Variations: Feel free to mix things up! You can add shredded cheese, herbs, or even finely diced ham to the batter for extra flavor.
Notes
- Serving Suggestions: These pancakes are often served with traditional sides like applesauce or sour cream. They also pair well with a simple green salad or can be enjoyed as a savory side dish alongside meat.
- Crispiness: The key to getting the perfect crisp is making sure the oil is at the right temperature and that you don’t overcrowd the pan. Fry in batches if necessary.
- Leftover Pancakes: Leftover pancakes can be stored in the fridge for up to 2 days. Simply reheat in a hot skillet for a few minutes on each side to regain their crispiness.
FAQs
1. Can I make the batter ahead of time?
Yes! You can prepare the potato mixture and store it in the fridge for up to 1 day. Make sure to cover it with plastic wrap or place it in an airtight container to prevent the potatoes from oxidizing and turning brown.
2. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes can be a great twist on this dish. They’ll add a slightly sweeter flavor and a different texture, but the recipe will work the same way.
3. How can I make these pancakes gluten-free?
To make these potato pancakes gluten-free, simply swap the all-purpose flour with a gluten-free flour blend, or use cornstarch as a substitute.
4. What can I do if my pancakes are too greasy?
If your pancakes seem too greasy after frying, make sure you’re draining them on paper towels immediately after removing them from the oil. This will help remove any excess oil.
Storage and Reheating
Refrigerator:
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Freezer:
These pancakes freeze well! Let them cool completely, then place them in a single layer on a baking sheet. Freeze until solid, then transfer to a zip-top bag or airtight container. They can be stored for up to 3 months.
Reheating:
To reheat, place frozen pancakes on a baking sheet and bake in a preheated 375°F (190°C) oven for about 10-12 minutes, flipping halfway through. For refrigerated pancakes, reheat in a skillet over medium heat for about 3-4 minutes on each side, or until crispy and heated through.
These crispy and savory German potato pancakes are perfect for any occasion, whether it’s breakfast, lunch, or dinner. Easy to make and delicious to eat, they are sure to be a hit with everyone at the table
