Description
Traditional German Potato Pancakes, crispy on the outside and tender inside, made from grated russet potatoes, onion, eggs, and seasoned with nutmeg. Perfectly pan-fried to golden perfection and served warm with sour cream or applesauce for a comforting and classic side dish or snack.
Ingredients
Scale
Main Ingredients
- 2 lb (900 g) russet potatoes, peeled
- 1 medium onion, finely grated
- 2 large eggs
- 1/4 cup (30 g) all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- Vegetable oil, for frying
For Serving
- Sour cream or applesauce, for serving
Instructions
- Prepare Potatoes: Peel and finely grate the russet potatoes. Place the grated potatoes in a clean towel and squeeze out as much moisture as possible to prevent sogginess in your pancakes.
- Mix Ingredients: Transfer the drained grated potatoes to a large bowl. Add the finely grated onion, eggs, all-purpose flour, salt, black pepper, and optional ground nutmeg. Mix everything thoroughly until well combined to form the batter.
- Heat Oil: Pour vegetable oil into a large skillet and heat over medium-high heat until the oil is shimmering and hot enough for frying but not smoking.
- Form Pancakes: Use a 1/4 cup measure to scoop the potato mixture and drop it into the hot skillet. Flatten each scoop slightly with a spatula to form thin pancakes.
- Fry Pancakes: Fry the potato pancakes for 3 to 4 minutes on each side or until they are golden brown and crisp. Adjust heat if necessary to prevent burning while ensuring thorough cooking.
- Drain Excess Oil: Remove cooked pancakes from the skillet and place them onto paper towels to drain any excess oil for a crispy texture.
- Serve: Serve the German Potato Pancakes warm with a side of sour cream or applesauce for a traditional and delicious accompaniment.
Notes
- Make sure to squeeze out as much moisture as possible from the potatoes to get crispy pancakes.
- Grating the onion finely helps it incorporate smoothly without large chunks.
- If you prefer gluten-free, substitute the all-purpose flour with a gluten-free alternative.
- Adjust seasoning and nutmeg quantity according to your taste preferences.
- Serve immediately for best texture; pancakes tend to soften if left to sit too long.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: German
Keywords: German Potato Pancakes, Kartoffelpuffer, fried potato pancakes, crispy potato pancakes, German cuisine, traditional recipe
