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German Potato Pancakes

Crispy on the outside and tender on the inside, these German potato pancakes are a classic comfort dish that can be served sweet or savory.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: European, German
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 kg starchy potatoes, such as Maris Piper or Russet
  • 1 medium onion
  • 2 large eggs
  • 3 tablespoons plain flour
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon ground nutmeg (optional but traditional)
  • 4-6 tablespoons vegetable oil or clarified butter for frying
For Serving
  • Apple sauce (traditional sweet option)
  • Sour cream or creme fraiche
  • Chopped chives for garnish

Method
 

Preparation
  1. Grate the Potatoes and Onion: Peel the potatoes and onion, then grate them into a large mixing bowl using a box grater or food processor.
  2. Squeeze Out Every Drop of Moisture: Transfer the grated mixture into a clean tea towel or cheesecloth, squeeze to remove excess moisture, and reserve the potato starch.
  3. Mix the Batter: In a clean bowl, combine the drained potato-onion mixture with eggs, flour, salt, pepper, and optional nutmeg. Mix until fully combined.
Cooking
  1. Heat the Oil: Pour enough vegetable oil into a frying pan to coat the base and heat it until shimmering.
  2. Shape and Fry the Pancakes: Form the potato mixture into discs and fry each side for 4 to 5 minutes until golden brown and crispy.
  3. Drain and Keep Warm: Transfer cooked pancakes to a wire rack to keep them crisp. Optionally, keep them warm in an oven.

Notes

Use starchy potatoes for best results. Squeeze out the moisture thoroughly for crispy pancakes. Avoid overcrowding the pan while frying.