Description
Authentic, crispy German potato pancakes made with simple pantry staples. Perfectly golden on the outside, soft on the inside, and great with sweet or savory toppings.
Ingredients
Scale
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1 lb russet potatoes, peeled and grated
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1 small yellow onion, grated
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Pinch of salt
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Pinch of black pepper (optional)
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3 tbsp all-purpose flour
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1 large egg
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Vegetable oil (for frying)
Instructions
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Grate potatoes and onion, then wring out excess moisture using a clean towel.
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Mix with salt, pepper, flour, and egg until a thick batter forms.
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Heat oil in a skillet over medium heat. Scoop 2 tbsp batter per pancake and flatten.
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Fry for 3–4 minutes per side until golden brown. Drain on paper towels.
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For extra crispiness, fry each pancake again for 30–60 seconds per side.
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Serve hot with toppings of choice.
Notes
- For best texture, use russet potatoes and drain them well.
- Optional toppings: applesauce, sour cream, yogurt sauce, herbs.
- Reheat leftovers in a skillet for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Breakfast
- Method: Frying
- Cuisine: German