German Potato Pancakes (Printable Version)

Crispy, tender potato pancakes perfect as snack or side dish.

# What You’ll Need:

→ Vegetables

01 - 2 lbs starchy potatoes, peeled
02 - 1 small onion, peeled

→ Binding & Seasoning

03 - 2 large eggs
04 - 2 tbsp all-purpose flour
05 - 1 tsp salt
06 - 1/4 tsp ground black pepper
07 - 1/4 tsp freshly grated nutmeg

→ Cooking

08 - 1/2 cup neutral oil for frying

# Directions:

01 - Grate the potatoes and onion using the coarse side of a box grater or food processor until finely shredded.
02 - Place the grated mixture in a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step is crucial for achieving crispy pancakes.
03 - Transfer the dried potato mixture to a large bowl. Add eggs, flour, salt, pepper, and nutmeg. Mix thoroughly until all ingredients are evenly incorporated.
04 - Pour oil into a large nonstick skillet and heat over medium-high heat until shimmering but not smoking.
05 - Drop heaping tablespoons of the potato mixture into the hot oil, leaving space between each. Flatten gently with a spatula to form pancakes approximately 1/2 inch thick.
06 - Cook for 3-4 minutes per side until deep golden brown and crispy. Flip carefully using a spatula when the first side is set.
07 - Transfer finished pancakes to paper towels to drain excess oil. Keep warm in a 200°F oven while frying the remaining batter.
08 - Serve immediately while hot and crispy, accompanied by applesauce or sour cream for dipping.

# Top Tips:

01 -
  • These pancakes achieve that perfect contrast between shattering crisp exterior and impossibly tender potato inside
  • The recipe comes together with ingredients you probably already have in your kitchen right now
02 -
  • Squeezing out every last drop of moisture from the grated potatoes is the difference between soggy disappointments and restaurant quality crispiness
  • Do not overcrowd the pan because lowering the oil temperature will prevent proper crisping and result in greasy pancakes
03 -
  • Keep the fried pancakes warm in a 200°F oven while you finish cooking the rest so everyone can eat together
  • If the mixture starts releasing liquid while sitting, give it one more squeeze before forming the next batch

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