German Potato Pancakes Onion

German Potato Pancakes are perfect when you want something crisp golden and full of cozy flavor. These beauties are delicious as a side dish or even as the star of breakfast or brunch. Their magic comes from that irresistible contrast of crunchy edges and tender centers with onion adding just the right lift.

I first made these for a brunch gathering and everyone went for seconds. Now they are a cold weather tradition in our house and even picky eaters cheer for them.

Ingredients

• Potatoes: Choose a starchy variety like Russet for the crispiest texture Wash well and peel to remove any dirt or bitterness
• Onion: Adds a mild bite and aroma Use yellow or white for the best result Pick ones that feel firm and heavy for their size
• Salt: Essential for drawing out moisture and seasoning every bite Use kosher salt for even seasoning
• Pepper: Optional but if added gives a gentle savory warmth Use fresh ground for best flavor
• Flour: Binds the shredded potatoes so pancakes hold their shape Plain all purpose flour works perfectly
• Egg: Acts as the glue holding everything together Use a medium sized egg from cage free hens if possible for rich flavor
• Oil: Select a neutral oil with a high smoke point like canola sunflower or grapeseed This gives crispiness without overpowering flavor

Step-by-Step Instructions

Grate the Vegetables:

Peel the potatoes and the onion using a handheld grater or food processor with a shredding attachment Grate directly over a clean towel or cheesecloth so you can squeeze out extra water This step makes a big difference in crispiness

Drain the Liquid:

Gather the grated mixture in the towel twist tightly and squeeze out as much liquid as possible The drier your mixture the crunchier your pancakes so do not rush this

Mix the Batter:

Transfer the squeezed potatoes and onion to a large mixing bowl Add salt pepper if using flour and egg Stir with a fork or clean hands until everything is evenly combined

Shape and Fry:

Heat a generous layer of oil in a wide skillet over medium heat Once shimmering scoop about two tablespoons of mixture per pancake Flatten into thin rounds in the pan Cook undisturbed for three to four minutes until edges are golden brown Carefully flip and fry the other side until both sides are crisp and golden

Drain and Serve:

Transfer cooked pancakes to a plate lined with paper towels letting excess oil drip off Serve hot for maximum crispiness Share immediately for best results

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My favorite part is the rich aroma that fills the kitchen these always remind me of chilly mornings growing up and eating around the table with family Everyone gets caught sneaking crispy bits as they come out of the pan

Storage Tips

Cool pancakes completely before refrigerating Stack with parchment paper between layers and store in an airtight container Eat within three days for best flavor For reheating use a hot oven or toaster oven to bring back maximum crispiness and avoid microwaving as this can make them soggy

Ingredient Substitutions

If you want a gluten free version use potato starch or gluten free flour instead of all purpose For extra depth you can swap in shallots for onion or sprinkle in a pinch of smoked paprika Fresh herbs like chives or parsley add color and a fresh note

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Serving Suggestions

Classic toppings include sour cream or applesauce You can also try smoked salmon for a brunch twist or a sprinkle of chives for color These also make a fun base for poached eggs Try serving them alongside bratwurst or a salad for a hearty meal

Cultural and Historical Context

Potato pancakes are beloved in German cuisine where they are called Kartoffelpuffer They are served at winter festivals street markets and family tables across Germany Each region has its own spin and they often bring people together for cozy gatherings

Recipe FAQs

→ What type of potato is best for making these pancakes?

Starchy potatoes such as Russet or Yukon Gold work well for a crisp texture and classic flavor.

→ How do you ensure the pancakes stay crispy?

Squeeze out as much liquid as possible from the grated potatoes and fry in hot oil without overcrowding the pan.

→ Can the pancakes be baked instead of fried?

Yes, for a lighter option, bake the patties on a parchment-lined sheet at 425°F until golden.

→ Which toppings pair traditionally with these pancakes?

Sour cream and applesauce are classic choices, offering creamy or sweet contrast to the savory flavor.

→ How do you keep the pancakes warm and crisp before serving?

Place cooked pancakes on a wire rack in a low oven (around 200°F) until ready to serve.