German Potato Pancakes
You will be shocked at how ridiculously easy these German potato pancakes are to make thanks to my tips, tricks and how to video. The potato pancakes are extra crispy thanks to a few secret ingredients, extra flavorful thanks to adept seasoning and extra quick using a food processor (optional).
Servings 12 pancakes
Ingredients
- 2 ½ pounds Russet potatoes
- 1/2 large yellow onion
- 2 eggs
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1 tsp EACH salt, garlic powder, dried parsley
- 1/4 tsp EACH pepper, paprika, dill weed
- canola, avocado or vegetable oil for pan frying
- For serving: applesauce and/or sour cream
Instructions
- Prep: Preheat oven to 250°F. Set a metal cooling rack inside a large rimmed baking sheet (to keep pancake batches warm); set aside.
- Grate onion and potatoes: Using the medium holes of a box grater or food processor fitted with grating disc (preferred), grate the potatoes followed by the onion (no need to separate). Transfer potatoes and onion to a cheesecloth (preferred) or clean kitchen cloth; set aside.
- Remove water: Firmly twist the cheesecloth/towel over the sink to wring out as much liquid as possible. Repeat several times until barely any liquid wrings out. Transfer onion/potatoes to a dry kitchen cloth and pat dry; set aside.
- Make batter: In a large bowl, add the eggs and whisk. Whisk in the flour, cornstarch, baking powder and spices. Add the potato and onion mixture and stir to coat, then use clean hands to completely combine, but don’t overwork. Note: Mixture should be thick and a little wet but not runny. If the mixture is runny, add more flour, 1 teaspoon at a time, until the mixture thickens. If the batter becomes wet/separates while making the pancakes, gently stir to recombine.
- Drop and Flatten: Heat 1/8-1/4-inch oil in the bottom of a cast iron skillet over medium-high heat. Once hot, drop three 1/4-cup mounds of batter into the oil, then flatten with back of a spatula to make 1/2-inch-thick pancakes, about 3-inches wide.
- Cook: Pan fry the potato pancakes until golden brown and cooked through, about 3 minutes per side, adjusting the heat as needed. Transfer briefly to paper towels to drain, then transfer to the prepared wire rack and keep warm in the oven while cooking the remaining potato pancakes. Repeat until all the batter is gone.
- Serve: Serve with freshly cracked salt and pepper to taste (I like more salt), and serve with sour cream and/or applesauce.
Video
Notes
- See post for lots of tips, tricks and variations!
- To store: Refrigerated potato pancakes are more likely to be soft when reheated, so I suggested freezing them instead (below). To store leftover German potato pancakes, allow them to cool completely at room temperature then transfer to an airtight container. Store them in the refrigerator for up to 3-4 days.
- To reheat: Reheat in the oven at 400°F for about 5-10 minutes, or until heated through and crispy; Air fry at 375°F (175°C) in a single layer for 5 minutes or until warm and crispy, flipping halfway through the cooking time; or Reheat in a skillet over medium heat with a bit of oil until warmed through and crispy on the outside. Avoid microwaving unless you don't care about them being crispy.
- To Freeze: Line cooled pancakes in single layer on a baking sheet and flash freeze for 1-2 hours, until solid. Once frozen, transfer the pancakes to a freezer-safe bag or airtight container, squeeze out excess air and seal. Store the frozen potato pancakes in the freezer for up to 3 months. When ready to use, reheat the frozen potato pancakes directly from the freezer by baking at 400°F (175°C) for about 15-20 minutes, or until heated through and crispy.
Prep Ahead:
- Grate Potatoes: You can grate the potatoes ahead of time, however, it's essential to keep them submerged in cold water in the refrigerator to prevent them from turning brown until ready to use. Drain very well before mixing with other ingredients to make the pancake batter.
- Batter Ingredients: Mix the dry ingredients together in an airtight container. Wait to add the eggs and dried potatoes until ready to cook the pancakes.