Easy German Potato Pancakes

Name: Easy German Potato Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: ▢ 1 ½ pounds starchy potatoes; ▢ 1 small onion; ▢ 1 egg; ▢ 1 tablespoon all-purpose flour; ▢ 1 teaspoon salt; ▢ ½ teaspoon freshly ground black pepper; ▢ ½ cup oil

by All that's Jas

8 pancakes

30 min

The classic of German cuisine, potato pancakes are simple and easy to make. Crispy on the outside and wonderfully soft on the inside, these golden fritters are budget-friendly and done in just 30 minutes.

Shredded potato cakes are an ideal breakfast, main and side dish traditionally popular among German, Austrian, Jewish, Polish, and Irish people.

Whether Kartoffelpuffer, Reibekuchen, Dotsch, Baggers, Erdäpfelpuffer, Kiachla, Keulchen, or Reiberdatschi - this delicacy is an integral part of traditional cuisine throughout Germany.

Of course, as with potato salad, grandma's recipe is always best, but authentic potato cakes usually live from the aromatic interplay of potatoes and onions, which are shallow pan-fried with eggs and flour.

They taste sweet with cinnamon applesauce and hearty with sour cream and go perfectly with a side of light and refreshing cucumber salad. A dream made from scratch!

We can track the origin of the potato pancakes to Bohemia and Austria. The delicious pancakes have a long history and tradition here but are enjoyed in quite different ways depending on the region.

Potato pancakes are associated with many Eastern European countries. Still, I think it skipped my homeland Bosnia because I had my first potato cakes when I moved to Germany, and let me tell you - I was hooked.

Easy German Potato Pancakes

You can do it! Saved to your recipes

Recipe details

Yield 8 pancakes
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

Instructions

In a medium mixing bowl, whisk the egg, flour, salt, and pepper. Set aside.
Peel, wash, and finely grate potatoes and onion using a food processor fitted with a grating disc or use the small holes on a box grater. Wring out the liquid using paper or kitchen towel. Gently fold the potatoes mixture into the bowl with the egg to combine.
In a large nonstick or cast-iron skillet, heat the oil over medium-high heat. For each pancake, drop two tablespoons of the potato mixture into the skillet, flattening each mound with a spatula. Fry about 3-4 minutes on each side or until golden brown and crisp.
Remove pancakes with a slotted spoon and drain on paper towels until oil is absorbed. Keep warm in the oven while finishing frying the rest of the batter. Repeat frying the cakes, adding more oil if needed, until the mixture is used up.
Serve immediately with cinnamon applesauce or sour cream.

Tips

Use only starchy potatoes like Russet or Idaho as they are low in moisture and ideal for frying. Don't substitute with waxy potatoes like red or yellow, although Yukon Gold is somewhere in between.
To speed up the process, grate potatoes using a food processor. I prefer them finely grated, but you can shred them with a box grater. If your food processor doesn't have a grating disc, chop the potatoes and onion and process for about 2 minutes until no lumps remain.
Don't let the batter sit too long. Fry instantly and stir the mix between each batch.
To get the pancakes crispy, place a thin layer into the hot oil (cakes should sizzle), press to flatten, and then leave it alone until a brown crust forms around the edges; flip and cook until crisp.
Best served immediately.
Store them in the refrigerator for up to 3 days or freeze in a single layer on a cookie sheet, then transfer to a freezer bag and freeze for up to two months.
For more great tips visit the post on the blog!

Comments

Joni Smith on Mar 13, 2022

These sound like my mom's potato pancake recipe, nice and easy. They were the best ever when piping hot with sour cream or applesauce. Thanks for sharing this recipe.

2 Reply
- See 1 previous
- All that's Jas on Mar 14, 2022
  
  So glad you like them, Joni! I agree they're the best eaten hot! 😊
  
  Like
- Jem9889396 on Apr 17, 2023
  
  my mom and dad made them just like this! I'm Irish however my Bonian friend introduced sour cream to me with her potato pancakes. Delicious!
  
  1
Nancy on Mar 18, 2022

Can't wait to try these! They sound easy to make, which is what got my attention.

1 Reply
- All that's Jas on Mar 19, 2022
  
  They are! Just make sure you don't fry them on high heat, or they'll be too crispy on the outside and raw inside. :)
  
  Like