Crispy German Potato Pancakes A Comfort Food Delight
Experience the delightful crunch and savory flavor of Crispy German Potato Pancakes, a comforting dish that brings warmth to any meal. These pancakes are easy to make and perfect for any occasion, serving as a delicious side or a star on their own.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: German
Ingredients
Scale
- 2 pounds starchy Russet or all-purpose Yukon Gold potatoes (about 4–5 medium potatoes)
- 1 medium yellow onion
- 1 large egg
- 2 tablespoons all-purpose flour (or gluten-free all-purpose flour blend)
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- A tiny pinch of freshly grated nutmeg (optional)
- 1/2 to 3/4 cup neutral frying oil (vegetable, canola, sunflower, or clarified butter)
Instructions
- Peel potatoes and onion. Using the coarse side of a box grater or a food processor, grate both. Work quickly to minimize potato oxidation.
- Transfer grated mixture to a clean kitchen towel or cheesecloth. Twist and squeeze out as much liquid as possible. Drier potatoes equal crispier pancakes!
- In a large bowl, combine the squeezed potato-onion mixture with the egg, flour, salt, pepper, and optional nutmeg. Mix until just combined; don't overmix.
- Pour oil (about 1/4 inch deep) into a large, heavy-bottomed skillet over medium-high heat. Heat until it shimmers and sizzles when a small amount of batter is dropped in.
- Take 2-3 tablespoons of batter and flatten into thin discs, about 3-4 inches in diameter and no more than 1/4 inch thick. Carefully place 3-4 pancakes into the hot oil, avoiding overcrowding.
- Fry for 4-6 minutes per side, until deeply golden brown and wonderfully crispy. Gently press with a spatula for even browning.
- Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Sprinkle with extra salt if desired. Serve immediately. Repeat with remaining batter, adding oil as needed.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: For ultimate crispiness, ensure to squeeze out all moisture from the grated potatoes. Fry in batches to maintain oil temperature, and aim for thin pancakes for maximum crispiness.