German Style Crisp Potato Pancakes
Crispy, golden, and irresistibly flavorful, German Style Crisp Potato Pancakes are the ultimate comfort food with a European flair. Made from finely grated russet potatoes and onions, these savory delights are masterfully seasoned with salt and pepper, then brought together with eggs and a touch of flour for the perfect balance of texture and taste. The secret to their signature crunch lies in squeezing out all excess moisture before pan-frying each pancake to a golden perfection. Serve these classic potato pancakes fresh out of the skillet with a dollop of tangy sour cream or a side of sweet applesauce for a satisfying dish that works as an appetizer, side, or even a hearty snack. With minimal prep and maximum flavor, this is a recipe you'll return to again and again! Keywords: German potato pancakes, crisp potato recipes, potato pancake recipe, European appetizers.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 large russet potatoes
- 1 medium yellow onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup vegetable oil
- 1 serving applesauce or sour cream (optional, for serving)
Instructions
Peel the potatoes and onion. Using a box grater or food processor, grate the potatoes and onion finely.
Place the grated mixture in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to ensure crisp pancakes.
Transfer the dry potato and onion mixture to a large mixing bowl. Add the eggs, flour, salt, and ground black pepper. Mix well to combine into a cohesive batter.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
Scoop approximately 1/4 cup of the potato mixture into the hot skillet and flatten it gently with the back of a spoon to form a thin pancake, about 3-4 inches in diameter.
Cook for 3-4 minutes on each side, or until the pancakes are golden brown and crispy. Adjust the heat as needed to prevent burning.
Use a slotted spatula to remove the pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
Serve hot with applesauce or sour cream on the side, as desired.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 541 mg | 24% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1569 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
