Delicious German Potato Pancakes

This crispy German potato pancake recipe transforms simple ingredients into a savory treat that perfectly complements traditional Bratwurst for a complete meal. I've found they're equally delicious served breakfast-style with a dollop of cranberry sauce and drizzle of maple syrup for a sweet-savory combination.

These potato pancakes became my family's Sunday dinner tradition after I discovered how perfectly they pair with grilled sausages. The combination of crispy edges and soft centers keeps everyone asking for seconds.

• Large eggs: provide binding for the potatoes while adding richness
• All purpose flour: helps create structure in the pancakes
• Baking powder: gives a subtle lift making them less dense
• Salt and pepper: are essential for bringing out the potato flavor
• Medium potatoes: look for starchy varieties like Russets for the crispiest results
• Finely chopped onion: adds a sweet aromatic flavor that balances the starchiness
• Vegetable oil: choose one with a high smoke point for the perfect golden crust

Step-by-Step Instructions

Prepare the batter:

Whisk the eggs thoroughly in a large bowl until frothy, then incorporate the flour, baking powder, salt, and pepper. The mixture should be smooth without any flour lumps. This creates the foundation that will hold your pancakes together.

Prepare the potatoes:

After peeling, shred the potatoes using the large holes of a box grater or food processor. Work quickly to prevent browning. Place shredded potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture. This crucial step ensures crispy rather than soggy pancakes.

Combine ingredients:

Add the dried shredded potatoes and finely chopped onion to your egg mixture. Stir until everything is evenly coated. The batter should look primarily like shredded potatoes with just enough binding mixture to hold together.

Cook the pancakes:

Heat oil in a large skillet until shimmering but not smoking. Drop generous spoonfuls of the potato mixture into the hot oil, then immediately press down with a spatula to flatten. Allow them to cook undisturbed for about 3 minutes until the edges turn golden brown before flipping.

Achieve perfect crispness:

After flipping, cook for another 3 minutes while gently pressing down occasionally to ensure even browning. Look for a deep golden color and crispy texture. The pancakes should hold together well when lifted.

Drain and serve:

Transfer finished pancakes to a paper towel lined plate to absorb excess oil. Serve immediately while hot and crispy for the best texture and flavor experience.

My favorite part of this recipe is how the humble onion transforms when cooked within the pancake. It becomes sweet and caramelized, creating little pockets of flavor that complement the crispy potato perfectly. My grandmother taught me to finely dice rather than grate the onion for the best texture contrast.

Storage Tips

These potato pancakes maintain their quality remarkably well when properly stored. After cooling completely, layer them between parchment paper in an airtight container and refrigerate for up to three days. For longer storage, freeze them flat on a baking sheet first, then transfer to a freezer bag where they'll keep for two months. To reheat, place directly from frozen onto a baking sheet in a 375°F oven for about 10 minutes until crispy again. Avoid microwaving as this makes them soggy.

Tasty Variations

Traditional German potato pancakes welcome creative adaptations. Try adding a quarter cup of grated apple for a subtle sweetness that pairs beautifully with savory toppings. For herb lovers, incorporate two tablespoons of chopped fresh herbs such as parsley, dill, or chives into the batter. Cheese enthusiasts might appreciate folding half a cup of shredded Gruyère or sharp cheddar into the mixture before cooking. Each variation maintains the authentic texture while offering new flavor dimensions.

Serving Suggestions

In Germany, these potato pancakes often appear at Christmas markets topped with applesauce or a dollop of sour cream. Create a complete meal by serving alongside smoked salmon with a lemon wedge and capers for an elegant brunch. For a heartier dinner, pair with braised red cabbage and grilled Bratwurst sausages. The pancakes also make an excellent base for a deconstructed eggs Benedict, topped with poached eggs and hollandaise sauce for a weekend breakfast treat.

Frequently Asked Questions

→ What kind of potatoes work best?

Starchy potatoes like Russets are preferred as they hold the shape well and crisp up nicely.

→ Can I make these ahead of time?

Yes, you can prepare the mixture ahead and store it in the fridge for a few hours. Fry them fresh for the best results.

→ What toppings go well with these pancakes?

They pair wonderfully with cranberry sauce, sour cream, applesauce, or even maple syrup for a sweet-savory twist.

→ Can I bake these instead of frying?

While traditionally fried, you can bake them in a preheated oven at 400°F on a greased baking sheet, flipping halfway through, until crispy.

→ How do I prevent the potatoes from turning brown?

To keep potatoes from browning, shred them just before mixing or soak them briefly in cold water, then dry thoroughly before use.