Buttery German Potato Pancakes

Buttery German potato pancakes are that cozy meal I make when nothing but crisp edges and tender centers will do These pancakes fit breakfast lunch or dinner and always bring golden comfort to the table

The first time I sizzled these I was amazed by how my entire kitchen filled with the scent of warm butter and it instantly turned an ordinary night into something special

Ingredients

• Large potatoes: Peeled and grated for the classic tender bite Use Yukon Gold or russet for the best crisp texture
• Small onion: Grated for sweet depth and moisture Pick a fresh onion with papery skin
• Large eggs: Bind everything together and add richness Go for the freshest eggs you can
• All-purpose flour: Helps hold the mix and adds structure Measure carefully for the right balance
• Salt: Enhances all the flavors Use flaky sea salt for a boost
• Pepper: Adds gentle heat and earthiness Freshly ground is best
• Butter for frying: Delivers buttery richness and golden brown edges Use unsalted so you control the flavor

Step-by-Step Instructions

Prep the Vegetables:

Grate the potatoes into a large bowl using the coarse side of a box grater They should look like shredded hash browns Grate the onion into the same bowl using the fine side so it almost melts into the potatoes Squeeze out extra liquid with your hands or a clean towel for extra crispiness

Mix the Batter:

In another bowl whisk the eggs until smooth Sprinkle in the flour salt and pepper Whisk just until combined so there are no lumps

Combine Everything:

Pour the egg mixture over the grated potatoes and onion Stir thoroughly with a sturdy spoon making sure each shred is coated This prevents dry or floury bites later

Heat the Butter:

Place a heavy-bottomed skillet over medium heat Add a generous spoonful of butter Let it melt and foam but do not let it brown Watch for that nutty aroma

Shape and Cook the Pancakes:

Drop pancake-sized spoonfuls of the mixture into the skillet Use a spatula to gently flatten each one so the middles cook through Do not crowd the pan

Fry to Perfection:

Cook each pancake for three to four minutes on one side until deeply golden brown Edges should be crispy and the middle should feel set Flip each one with a thin spatula and cook the second side until golden and crisp adding a touch more butter if needed

Drain and Serve:

Remove pancakes using a slotted spatula and place on paper towels to absorb excess butter Serve while hot with a dollop of sour cream or applesauce

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Crunch from the butter and crispy potatoes is truly unbeatable My favorite part is always scraping the crunchy bits from the pan and nibbling them My kids love to help squeeze the potatoes even though it gets messy

Storage tips

These potato pancakes store well in an airtight container in the fridge for up to two days For best results reheat them in a skillet with a bit more butter to bring the crispness back Avoid the microwave since it makes them soggy You can freeze them in a single layer then transfer to a bag and they will keep for up to a month

Ingredient substitutions

If you want a gluten-free option swap the flour for an all-purpose gluten-free blend and the texture will still shine You can use shallots instead of onions for a milder flavor Sweet potatoes work for a different twist but add a hint more flour for moisture

Serving suggestions

Potato pancakes are fabulous with tangy applesauce or creamy sour cream Sometimes I add chopped chives or a sprinkling of fresh dill on top They can also be served as a side for roast chicken or as a cozy brunch with scrambled eggs

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Cultural histroical context

These pancakes come from the German tradition of Kartoffelpuffer and they are often served at Christmas markets Their simplicity made them a staple in many European kitchens When I make them I think of my grandmother who told me stories of eating these as a child during wintertime

Recipe FAQs

→ How do you get crispy potato pancakes?

For maximum crispiness, squeeze out excess moisture from grated potatoes before mixing and fry over medium heat in hot butter, ensuring an even golden crust.

→ What type of potatoes work best?

Starchy potatoes like Russets yield crispier results, while waxy types can produce a denser, softer texture.

→ Can these pancakes be made ahead of time?

Yes, prepare and cool completely, then reheat in a skillet or oven to restore crispness before serving.

→ What toppings pair well?

Traditional accompaniments are applesauce and sour cream, though chives or smoked salmon add savory variety.

→ How to prevent pancakes from falling apart?

Ensure the egg and flour mixture binds the grated potatoes well, and avoid overcrowding the pan while frying.