German Potato Pancakes Crispy Classic (Print-Friendly Version)
Golden crisp potato pancakes with a tender center, perfect for savory or sweet toppings and quick weeknight meals.
# What You'll Need:
→ Base
01 -
450 g russet potatoes, peeled
02 -
1 small yellow onion, peeled
→ Binding & Seasoning
03 -
3 g salt, plus extra for seasoning
04 -
Black pepper, freshly ground, to taste
05 -
24 g all-purpose flour
06 -
1 large egg
→ Cooking
07 -
30 ml vegetable oil, for frying
# How to Make It:
01 -
Wash, peel, and coarsely grate the potatoes into a large bowl using the coarse side of a box grater. Grate the onion directly into the same bowl.
02 -
If moisture pools in the bowl, drain off as much liquid as possible to promote crispiness during frying.
03 -
Add salt, pepper, flour, and egg to the grated potato and onion. Mix thoroughly by hand until the batter is evenly combined and thick.
04 -
Heat 1–2 tablespoons of vegetable oil in a large skillet over medium heat.
05 -
Drop approximately 30 ml of batter for each pancake into the hot oil. Flatten gently using the back of a spoon or spatula. Fry each side 3–4 minutes until deeply golden and crisp. Transfer finished pancakes to a plate lined with paper towels.
06 -
For an extra crunchy texture, return all pancakes to the skillet and fry each for an additional 30–60 seconds per side.
07 -
Serve hot, topped with applesauce, brown sugar, sour cream, or yogurt sauce as desired.
# Additional Tips:
01 -
Draining the potato and onion mixture thoroughly is essential for maximum crispiness.