Description
These Buttery German Potato Pancakes are crispy, golden, and packed with flavor. Made with grated russet potatoes, onions, and a touch of seasoning, they are pan-fried to perfection in butter and ideal as a savory breakfast or side dish, served warm with sour cream or applesauce.
Ingredients
Scale
Potato Pancakes
- 4 medium russet potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2–3 tbsp butter (for frying)
Serving
- Sour cream or applesauce, for serving
Instructions
- Drain Potatoes: Place grated potatoes in a clean towel and squeeze tightly to remove as much excess liquid as possible. This step helps achieve crispy pancakes.
- Mix Ingredients: In a large bowl, combine the drained potatoes, grated onion, eggs, flour, salt, and black pepper. Mix thoroughly until well incorporated.
- Heat Butter: Heat 2 to 3 tablespoons of butter in a skillet over medium heat until melted and shimmering, ready for frying.
- Form Pancakes: Using a 1/4 cup scoop, portion out the potato mixture into the skillet. Flatten each scoop gently with a spatula to form even pancakes.
- Cook Pancakes: Fry each pancake for 3 to 4 minutes on one side until golden and crispy. Carefully flip them over and cook another 3 to 4 minutes on the other side until equally golden.
- Drain Excess Butter: Transfer cooked pancakes to paper towels to absorb excess butter and maintain crispiness.
- Serve: Serve the potato pancakes warm, accompanied by sour cream or applesauce to complement their rich flavor.
Notes
- Be sure to squeeze out as much liquid as possible from the grated potatoes to avoid soggy pancakes.
- For extra crispiness, you can add a bit more butter when frying.
- These pancakes can be kept warm in a low oven while frying additional batches.
- Serve immediately for the best texture and flavor.
- You can add herbs like chives or parsley for added freshness if desired.
