Golden, crunchy on the outside, tender on the inside—these traditional German potato pancakes are irresistibly delicious! Served with applesauce or sour cream, they’re perfect for breakfast, a side dish, or a hearty snack.
Why You’ll Love This Recipe
Authentic German flavor – Just like Oma used to make!
Crispy edges, soft center – The perfect texture
Simple ingredients – Only 5 main items
Versatile – Great for breakfast, lunch, or dinner
Ingredients (Makes 8-10 pancakes)
Main Ingredients
4 large russet potatoes (peeled & grated)
1 small onion, grated
2 large eggs, beaten
3 tbsp all-purpose flour (or potato starch for gluten-free)
1 tsp salt
½ tsp black pepper
Oil for frying (vegetable or sunflower oil works best)
Traditional Toppings
Applesauce (classic pairing!)
Sour cream
Chives or parsley, chopped
Step-by-Step Instructions
1. Prep the Potatoes
Peel and grate potatoes (use the large holes of a box grater).
Squeeze out excess liquid using a clean kitchen towel or cheesecloth (key for crispiness!).
Mix with grated onion, eggs, flour, salt, and pepper.
2. Fry to Golden Perfection
Heat ¼ inch of oil in a large skillet over medium heat.
Drop ¼ cup portions of the potato mixture into the pan, flattening slightly.
Fry 3-4 minutes per side until deep golden and crispy.
Drain on paper towels to remove excess oil.
3. Serve Immediately
Best enjoyed hot & fresh with:
Applesauce (traditional sweet option)
Sour cream & chives (savory version)
Pro Tips for the Best Potato Pancakes
Squeeze potatoes well – Less moisture = crispier pancakes
Keep oil hot but not smoking – Prevents greasiness
Don’t overcrowd the pan – Fry in batches for even cooking
Make them small – Easier to flip and crispier edges