German Potato Pancakes

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Golden, crispy, and pan-fried to perfection, German Potato Pancakes are one of those classic comfort dishes that instantly transport you to a cozy European kitchen. Whether you’re making them for a family breakfast or as a side for dinner, these savory potato fritters are both satisfying and incredibly versatile.

Made from shredded potatoes, onions, and a few pantry staples, this dish comes together with simple ingredients yet delivers rich flavor. Served hot with a dollop of sour cream or applesauce, each bite is crunchy on the outside and tender on the inside—a texture dream come true!

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What Kind of Potatoes Work Best for German Potato Pancakes?

For the crispiest results, starchy potatoes like Russets are your best bet. They release less moisture than waxy varieties, giving you that ideal golden crust. Yukon Golds can also work if you’re aiming for a slightly creamier interior, but make sure to wring out the excess water.

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Ingredients for the German Potato Pancakes

Potatoes – The star of the show. Go for Russets for that crispy edge.

Onion – Adds depth and slight sweetness that balances the potatoes.

Eggs – Help bind the mixture so the pancakes hold their shape.

All-purpose flour – Gives just enough structure without making them cakey.

Salt & Pepper – Essential for seasoning. Don’t skip or under-season!

Oil for frying – A neutral oil like canola or vegetable works great for getting that golden crisp exterior.

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How To Make the German Potato Pancakes

Step 1: Grate and Drain the Potatoes

Peel and grate the potatoes using a box grater or food processor. Immediately place the grated potatoes in a clean kitchen towel and wring out as much liquid as possible. This step is crucial to achieve a crispy texture.

Step 2: Grate the Onion

Grate the onion and add it to the drained potatoes. The onion not only adds flavor but also helps keep the pancakes moist on the inside.

Step 3: Mix the Batter

In a large bowl, combine the grated potatoes and onions with eggs, flour, salt, and pepper. Mix until the ingredients are evenly incorporated and the mixture holds together.

Step 4: Heat the Oil

Heat a generous amount of oil in a large skillet over medium-high heat. The oil should shimmer but not smoke.

Step 5: Fry the Pancakes

Scoop about 1/4 cup of the potato mixture and flatten it into a patty. Fry a few at a time without overcrowding the pan. Cook each side for about 3-4 minutes, or until golden brown and crisp.

Step 6: Drain and Serve

Remove the pancakes and let them drain on paper towels. Serve hot with sour cream, applesauce, or your favorite dip.

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How to Serve and Store German Potato Pancakes

These pancakes are best served fresh off the skillet—crispy, warm, and golden. Pair them with a dollop of sour cream for a savory finish, or go traditional with a side of applesauce for a sweet contrast.

If you have leftovers, let them cool completely before storing. Place them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a skillet over medium heat or warm them in the oven at 375°F for 10-12 minutes to retain that lovely crunch. Avoid microwaving, as it tends to make them soggy.

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Frequently Asked Questions

What if my pancakes fall apart in the pan?

This usually means the mixture needs more binding. Try adding a little more flour or another egg to help everything hold together.

Can I make the batter ahead of time?

It’s best to make and cook the batter right away to prevent the potatoes from oxidizing and turning gray. If you must prep ahead, submerge the grated potatoes in cold water and store them in the fridge. Drain well before mixing.

Are these gluten-free?

Not as written, but you can swap the flour for a 1:1 gluten-free blend.

What toppings go best with German Potato Pancakes?

Classic options are sour cream, applesauce, or even smoked salmon with a dollop of crème fraîche for a fancier twist.

Can I bake these instead of frying?

Baking won’t give you the same crisp, but you can bake them at 400°F on a greased sheet pan for about 20-25 minutes, flipping halfway.

What kind of oil should I use?

Stick with neutral oils like canola, vegetable, or sunflower. Olive oil can work, but may brown too quickly.

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Want More Side Dish Ideas?

If you’re loving the texture and flavor of these German Potato Pancakes, you might enjoy trying out more side dishes that bring bold comfort to your table:

• Garlic Herb Roasted Potatoes and Veggies are a hearty and wholesome bake.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli is perfect when you want something saucy and filling.
• Bacon, Egg, and Hash Brown Casserole makes a fantastic brunch pairing.
• Funeral Potatoes offer cheesy, creamy goodness in every bite.
• Cheesy Baked Tennessee Onions bring bold flavor with minimal ingredients.

For more savory and sweet inspiration, follow along on my Pinterest page – Life with Nina. I share fresh ideas every week!

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