These hearty, crispy fried potato pancakes are simple to make and delicious to eat! They are best served hot and can be enjoyed with a sweet apple sauce, savory garlic sauce, or even a creamy quark.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 pancakes
Ingredients
- 1 pound potatoes
- 1 small onion
- Pinch of salt
- Pinch of pepper (optional for savory pancakes)
- 3 tablespoons flour
- 1 medium-sized egg
- Oil for frying
Instructions
- Prepare the Potatoes and Onion:
Wash and peel the potatoes, then peel the onion. Grate both the potatoes and the onion using the grating side of a four-sided grater (the one typically used for grating cheese). If grating the onion is difficult, finely chop it instead. - Drain the Potatoes:
If there’s excess water in the grated potatoes (you can test this by squeezing a handful), drain some of it out. - Make the Batter:
In the bowl with the grated potatoes and onion, add a pinch of salt, pepper (if using), flour, and the egg. Mix everything together thoroughly until the batter is well combined. It’s easiest to mix by hand if the ingredients are sticking together. - Fry the Pancakes:
Heat two tablespoons of oil in a frying pan over medium heat. Once hot, add two tablespoons of batter per pancake, making sure the pancakes are not too thick or large for proper cooking. You likely won’t be able to cook more than 2-4 pancakes at a time in the pan. - Cook and Flip:
Cook each side for 3-4 minutes or until golden brown. Once done, remove the pancakes from the pan and place them on paper towels to absorb excess oil. To keep them warm, you can place them in a preheated oven. - Repeat:
Continue cooking the remaining pancakes, adding more oil to the pan as needed. - Serve:
Serve the potato pancakes immediately with apple sauce for a sweet touch, or with sour cream, yogurt, or quark for a savory flavor.
Notes
- These potato pancakes are best enjoyed hot, as they taste best straight out of the pan.
- You can customize the flavor of these pancakes based on your preference. If you want a savory pancake, add extra salt, pepper, and garlic powder to the batter.
- They are versatile and can be served sweet with apple sauce or savory with garlic sauce or quark.
Nutrition (per pancake)
- Calories: 198 kcal
- Carbohydrates: 15g
- Protein: 3g
- Fat: 15g
- Saturated Fat: 1g
- Polyunsaturated Fat: 13g
- Cholesterol: 20mg
- Sodium: 30mg
- Fiber: 1g
- Sugar: 1g
German Potato Pancakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes 1x
Description
These hearty, crispy fried potato pancakes are simple to make and delicious to eat! They are best served hot and can be enjoyed with a sweet apple sauce, savory garlic sauce, or even a creamy quark.
Ingredients
-
1 pound potatoes
-
1 small onion
-
Pinch of salt
-
Pinch of pepper (optional for savory pancakes)
-
3 tablespoons flour
-
1 medium-sized egg
-
Oil for frying
Instructions
-
Prepare the Potatoes and Onion:
Wash and peel the potatoes, then peel the onion. Grate both the potatoes and the onion using the grating side of a four-sided grater (the one typically used for grating cheese). If grating the onion is difficult, finely chop it instead. -
Drain the Potatoes:
If there’s excess water in the grated potatoes (you can test this by squeezing a handful), drain some of it out. -
Make the Batter:
In the bowl with the grated potatoes and onion, add a pinch of salt, pepper (if using), flour, and the egg. Mix everything together thoroughly until the batter is well combined. It’s easiest to mix by hand if the ingredients are sticking together. -
Fry the Pancakes:
Heat two tablespoons of oil in a frying pan over medium heat. Once hot, add two tablespoons of batter per pancake, making sure the pancakes are not too thick or large for proper cooking. You likely won’t be able to cook more than 2-4 pancakes at a time in the pan. -
Cook and Flip:
Cook each side for 3-4 minutes or until golden brown. Once done, remove the pancakes from the pan and place them on paper towels to absorb excess oil. To keep them warm, you can place them in a preheated oven. -
Repeat:
Continue cooking the remaining pancakes, adding more oil to the pan as needed.
-
Serve:
Serve the potato pancakes immediately with apple sauce for a sweet touch, or with sour cream, yogurt, or quark for a savory flavor.
Notes
-
These potato pancakes are best enjoyed hot, as they taste best straight out of the pan.
-
You can customize the flavor of these pancakes based on your preference. If you want a savory pancake, add extra salt, pepper, and garlic powder to the batter.
-
They are versatile and can be served sweet with apple sauce or savory with garlic sauce or quark.