When the sizzling sound fills the kitchen and the golden-brown edges of the potato pancakes begin to crisp, you know something delicious is about to happen. These Crispy Authentic German Potato Pancakes, also known as potato fritters, take about 30 minutes to prepare and fry to perfection. The secret to their delightful crunch lies in the technique of coarsely shredding the ingredients and frying them in hot oil.
This recipe is perfect for anyone looking to enjoy a comforting dish that pairs well with various toppings. Whether it’s a cozy family dinner or a fun brunch with friends, these potato pancakes are a fantastic choice. You can also prepare the shredded potatoes and onions in advance; store them in cold water to prevent browning until you’re ready to fry.
Why You’ll Love This Recipe
- Crispiness on the outside with a tender, fluffy center.
- The simplicity of basic ingredients transforms into a delightful dish.
- A versatile side that complements a variety of meals.
- Quick to prepare, making it perfect even on busy weeknights.
What You’ll Need
Gather the following ingredients to make your potato pancakes.
For the Pancakes
- 2 lbs russet potatoes, peeled and coarsely shredded (approx. 900g)
- 1 medium yellow onion, coarsely shredded (approx. 150g)
- 2 large eggs, lightly beaten (approx. 100g)
- 3 tbsp all-purpose flour, for binding (approx. 24g)
- 1.5 tsp kosher salt, plus more to taste (approx. 9g)
- 0.5 tsp black pepper, freshly ground (approx. 1g)
For Frying
- 0.5 cup canola oil, for shallow frying (approx. 120ml)
For Serving
- 0.5 cup sour cream, smooth white (approx. 120g)
- 2 tbsp fresh green chives, finely chopped (approx. 6g)
- 0.5 cup chunky applesauce, pale-golden (approx. 120g)
Use vegetable oil if preferred for frying.
Substitutions & Swaps
- Russet potatoes: Yukon Gold or Idaho potatoes
- Canola oil: Sunflower or vegetable oil
- Sour cream: Greek yogurt or crème fraîche
- Chives: Green onions or parsley
How to Make It
Follow these simple steps for delicious potato pancakes.
Shred ingredients
Shred the russet potatoes and yellow onion into a large bowl. Rinse the shredded potatoes in cold water and drain well to remove excess starch.
Mix ingredients
Combine the shredded potatoes, onions, beaten eggs, flour, kosher salt, and black pepper in the bowl. Stir until all ingredients are well incorporated.
Heat oil
Heat the canola oil in a large skillet over medium-high heat until shimmering. Ensure the oil is hot before adding the patties for crispy results.
Form and fry
Scoop about 1/4 cup of the potato mixture for each pancake and flatten slightly. Fry in the hot oil for 4-5 minutes per side, or until golden brown and crispy.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for longer storage if unmade.
Reheat: Fry in a skillet over medium heat for 3-4 minutes.
Tips for Best Results
- Squeeze out as much moisture as possible from potatoes to achieve maximum crispiness.
- Maintain oil temperature by not overcrowding the pan during frying.
- For extra flavor, add garlic powder or paprika to the potato mixture.
- Serve immediately after frying for the best texture.
Serving Suggestions
- Enjoy with a dollop of sour cream and a sprinkle of chives.
- Pair with applesauce for a perfect sweet and savory combination.
- Serve as a side dish with sausages or roast meats.
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