German Potato Pancakes

These crispy German potato pancakes combine grated potatoes and onions with simple seasonings, fried until golden. Serve with applesauce or sour cream for an authentic treat.

I swear these potato pancakes take me straight back to my Oma's kitchen in Bavaria. Something about that sizzle when the shredded potatoes hit the hot oil... nothing beats it. They're ridiculously simple but somehow perfect—golden and crunchy around the edges but tender inside. Took me years to get them just right, but now they're my go-to comfort food when nothing else will do.

Made these last weekend when my in-laws visited unexpectedly. My father-in-law (who rarely compliments anything) actually asked for the recipe! He grew up in Stuttgart and said they reminded him of the ones his mother made on Sunday mornings. That's when I knew I'd finally nailed my grandmother's technique.

What You'll Need

• Russet potatoes: Not waxy ones! You want that starch for the crispy exterior. Look for firm, heavy potatoes with no green spots or eyes starting to sprout.
• Yellow onion: Adds a sweetness that balances everything. Don't skip this—I tried once and regretted it immediately.
• All-purpose flour: Just enough to bind without making them heavy. I've tried fancy flours but honestly, the basic stuff works best here.
• Large egg: Brings it all together. Sometimes if I've got really large potatoes, I'll add an extra yolk for insurance.
• Vegetable oil: Nothing fancy needed. Use something neutral with a high smoke point. I keep a bottle specifically for frying these babies.

Step-by-Step Instructions

Start with prep:

Wash those potatoes well! The dirt hides in the eyes and crevices. Then peel them completely—the skin messes with that perfect texture we're after. Grate them on the large holes of your box grater right into a bowl. Your arm will get tired, but it's worth it. Trust me, food processors make the pieces too uniform and you lose that perfect texture.

Handle the moisture:

This is crucial! After grating, grab handfuls of the mixture and SQUEEZE over the sink. You'd be shocked how much water comes out. I sometimes use a clean dish towel (that I don't mind staining) to really get it dry. This prevents oil splatter disasters and soggy pancakes.

Mix with feeling:

Add your grated onion, salt, pepper, flour and egg. Mix it with your hands—you'll feel when it's right. Too wet? Add a sprinkle more flour. Too dry? It'll never happen if your potatoes are fresh.

Perfect your technique:

Heat your oil until a piece of potato sizzles when dropped in. Too hot and they'll burn before cooking through; too cool and they'll absorb oil like a sponge. Scoop about 2 tablespoons per pancake, flatten a bit with the back of your spatula, and don't crowd the pan! They need space to get crispy.

Secret second fry:

After they're all cooked, crank the heat slightly and give each pancake a quick 30-second fry again on each side. My grandmother's secret trick—makes them insanely crispy without drying out the inside.

Drain properly:

Set them on paper towels but don't stack them or they'll steam each other and lose that crunch we worked so hard for!

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I learned this recipe standing on a chair beside my grandmother's stove when I was seven. She never measured anything—just went by feel and sound. The first time I made them myself as an adult, they were a gummy disaster. Called her in tears and she laughed, then explained her "squeeze the life out of them" technique for removing moisture. Game-changer. Now my daughter helps me make them, continuing the family tradition.

Serve Em Up

Traditional German style means applesauce on the side—the contrast between the savory pancake and sweet applesauce is honestly perfect. In some regions they do sour cream instead. My husband likes his with a fried egg on top with runny yolk. For dinner, they're amazing alongside bratwurst with sauerkraut. When I'm feeling fancy, I make tiny cocktail-sized ones topped with smoked salmon and dill-infused sour cream for guests.

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Make It Yours

Want to jazz them up? Fold fresh herbs into the batter—chives and parsley work beautifully. My cousin adds grated apple to hers for a subtle sweetness. Some regions in Germany add a pinch of nutmeg which gives a warm, nutty background note. For a heartier version, mix in some crumbled bacon bits before frying. We sometimes make dessert ones with cinnamon, vanilla and sliced apples served with vanilla ice cream melting on top.

Leftovers Situation

Let's be honest—these are best straight from the pan, but life happens. Store any leftovers (if you somehow have any!) in the fridge for up to three days. NEVER reheat in the microwave unless you enjoy eating rubber. Instead, heat a dry skillet and crisp them back up for about 2 minutes per side. They freeze surprisingly well too—layer between parchment paper, then reheat from frozen in a hot skillet. Not quite as good as fresh but still pretty darn tasty.

Kitchen Wisdom

Cast iron is your friend here—holds heat evenly and creates amazing crispiness. If your first pancake is a disaster (mine usually is), adjust your heat and keep going. Don't fiddle with them in the pan—let that crust form undisturbed for at least 2 minutes. I've made these potato pancakes for backyard gatherings, holiday brunches, and late-night comfort food cravings. Something about their simplicity makes them special—just humble ingredients transformed by technique. Yes, they'll make your kitchen smell like fried potatoes for a day, but open a window and embrace it. That smell is the scent of tradition, of recipes passed down through generations. Every time I make them, I feel my grandmother's hands guiding mine, and somehow they taste like home, even when home is thousands of miles away.

Frequently Asked Questions

Can I make potato pancakes ahead of time? Yes, you can make them ahead and reheat in the oven at 375°F for about 10 minutes. They won't be quite as crispy as fresh, but still delicious.

What's the best way to serve German potato pancakes? Traditionally, they're served with applesauce or sour cream. Some regions prefer them with bacon, while others enjoy them with a sprinkle of sugar.

Can I freeze leftover potato pancakes? Yes! Let them cool completely, place with parchment paper between layers, and freeze in an airtight container for up to 2 months. Reheat in the oven.

Why are my potato pancakes falling apart? This usually happens when there's too much moisture. Be sure to drain the grated potatoes well and add enough flour to bind the mixture.

Can I make these gluten-free? Absolutely! Simply substitute the all-purpose flour with your favorite gluten-free flour blend or potato starch.

Recipe FAQs

→ Can I make potato pancakes ahead of time?

Yes, prepare them in advance and reheat in the oven at 375°F for about 10 minutes. They stay tasty, though not quite as crispy as fresh.

→ What's the best way to serve German potato pancakes?

Traditionally, they're served with applesauce or sour cream. Some enjoy them with bacon or even a sprinkle of sugar, depending on the region.

→ Can I freeze leftover potato pancakes?

Yes! Cool them completely, stack with parchment between each, and freeze in an airtight container. Reheat in a hot skillet for best results.

→ Why are my potato pancakes falling apart?

This usually means there’s excess moisture. Be sure to squeeze the grated potatoes well and use enough flour to help them hold together.

→ Can I make these gluten-free?

Absolutely. Swap the all-purpose flour with a gluten-free blend or potato starch to maintain binding without gluten.

→ What kind of potatoes should I use?

Russet potatoes work best due to their high starch content, which creates that signature crisp exterior and soft interior.