German Potato Pancakes Crunchy Classic (Printer-Friendly)
Golden, crisp-edged German potato pancakes made with grated potatoes and onion, full of cozy old-world flavor.
# What You'll Need:
→ Main Ingredients
01 -
800 g russet potatoes, peeled and coarsely grated
02 -
120 g yellow onion, finely grated
03 -
2 tablespoons (16 g) all-purpose flour
04 -
1 large egg
05 -
1 teaspoon fine sea salt
06 -
1/2 teaspoon freshly ground black pepper
→ For Frying
07 -
80 ml vegetable oil (neutral oil with high smoke point)
→ To Serve (optional)
08 -
Applesauce
09 -
Sour cream
10 -
Fried eggs
# Steps to Follow:
01 -
Wash, peel, and grate the potatoes using the large holes of a box grater. Place grated potatoes into a large mixing bowl.
02 -
Squeeze handfuls of grated potatoes firmly over the sink or use a clean dish towel to extract as much liquid as possible. Discard excess liquid.
03 -
Add grated onion, flour, egg, salt, and black pepper to the drained potatoes. Mix thoroughly with your hands until just combined. If mixture feels overly wet, add a small additional amount of flour.
04 -
Pour vegetable oil into a large heavy-based frying pan (preferably cast iron) to a depth of 3-4 mm. Heat over medium-high until a strand of potato sizzles immediately upon contact.
05 -
Drop about 2 tablespoons of the mixture per pancake into the hot oil. Flatten gently with the back of a spatula to form rounds 8–10 cm in diameter. Fry without disturbing for 2–3 minutes until deeply golden and crisp on the bottom.
06 -
Turn each pancake carefully and cook for an additional 2–3 minutes until both sides are golden and the interior is cooked through.
07 -
Increase heat slightly and return each pancake to the pan for 30 seconds per side to maximize crispness. Fry in batches; do not overcrowd.
08 -
Transfer finished pancakes to a paper towel-lined rack in a single layer. Immediately season with a light sprinkle of salt.
09 -
Serve hot, accompanied by applesauce, sour cream, or a fried egg as desired.
# Extra Suggestions:
01 -
Potatoes discolor quickly when grated; work efficiently or toss with a touch of lemon juice to maintain color.
02 -
Double-frying guarantees superior crunch without drying the potatoes inside.
03 -
Do not stack pancakes after frying; excess steam will diminish crispness.
04 -
For variations, fresh chopped herbs, grated apple, or a hint of ground nutmeg can be incorporated into the batter.