German Potato Pancakes Crispy Golden (Print)
Crispy potato pancakes with a golden crust and tender center. A German classic to enjoy with applesauce or sour cream.
# Ingredients:
→ Main Ingredients
01 -
450 grams russet potatoes, peeled
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1 small yellow onion, peeled
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1 large egg
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3 tablespoons all-purpose flour
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Pinch of salt, plus more for seasoning
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Pinch of black pepper (optional)
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Vegetable oil, for frying
# Steps:
01 -
Thoroughly wash and peel the potatoes. Grate the potatoes using the large holes of a box grater directly into a large mixing bowl. Grate the onion into the same bowl to ensure even distribution and texture.
02 -
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. Discard the liquid to help achieve a crisp texture.
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Add egg, flour, salt, and pepper to the drained potato-onion mixture. Mix thoroughly by hand until a cohesive, thick batter forms. Avoid overmixing for the best consistency.
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Pour 1-2 tablespoons of vegetable oil into a large skillet and heat over medium. Oil should be hot enough for the batter to sizzle immediately upon contact.
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Scoop approximately 2 tablespoons of batter per pancake into the hot oil, flattening slightly with a spatula. Fry in batches to avoid overcrowding, which prevents proper browning.
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Fry pancakes for 3-4 minutes per side, or until both surfaces are deeply golden brown and crisp. Adjust heat as needed to avoid burning.
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Transfer cooked pancakes to a plate lined with paper towels to drain remaining oil and preserve their crispness.
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For extra crunch, re-fry all pancakes for an additional 30-60 seconds per side before serving.
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Serve the pancakes immediately while hot and crisp. Traditionally accompanied by applesauce or sour cream.
# Notes:
01 -
To maximize crispness, thoroughly drain the grated potato and onion before mixing with other ingredients.
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Do not overcrowd the skillet to ensure pancakes fry evenly and develop a golden crust.
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Optional double frying intensifies crunch and ensures a deeply golden colour.
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Experiment with toppings such as fresh herbs, smoked salmon, or sautéed mushrooms.