Crispy German Potato Pancakes: A Cozy Comfort Food Treat

Crispy German Potato Pancakes are a golden delight that transform simple ingredients into a comforting dish.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 pancakes

Course: Breakfast

Cuisine: German

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Pancake Batter

4 large russet potatoes Key for achieving the perfect crispiness; select firm and blemish-free ones.
1 small onion Adds savory depth; try different onion varieties for unique flavors.
2 large eggs Acts as a binder; use flax eggs for a dairy-free alternative.
1/4 cup all-purpose flour Provides necessary structure; substitute with rice flour or oat flour for gluten-free.
1 teaspoon salt Enhances overall flavor.
1/2 teaspoon black pepper Provides a subtle kick; adjust according to taste.
1/4 inch vegetable oil Crucial for frying; ensure it's hot enough.

Equipment

box grater or food processor
large skillet
measuring cup

Method

Step-by-Step Instructions

Peel and grate the potatoes, then squeeze out excess moisture using a kitchen towel.
Chop the onion and combine with grated potatoes.
Beat the eggs and mix with the potato and onion mixture, adding flour, salt, and pepper.
Heat vegetable oil in a skillet over medium-high heat.
Drop 1/4 cup portions of the mixture into the hot oil, frying for 3-4 minutes on each side.
Remove pancakes and drain on paper towels.
Serve immediately with desired toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 10mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat in a skillet for best results.

Tried this recipe?

Let us know how it was!