German Potato Pancakes
These crispy, golden German potato pancakes are absolutely comfort food at its finest! Your whole family will love these savory pancakes, and the best part is they’re naturally gluten-free thanks to the potato starch doing all the binding work.
Recipe Details
Timing & Servings: Active Time: 35 minutes, Total Time: 55 minutes, Serves: 4 people.
Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, Vegetarian, Gluten-Free
Nutrition Facts (per serving): 350 Calories, 17g Fat, 44g Carbs, 8g Protein
Ingredients You’ll Need
Russet Potatoes: You’ll need 2 pounds of russet potatoes, which are perfect because they’re super starchy. The starch is what makes these pancakes hold together beautifully without any flour!
Yellow Onion: One medium yellow onion, roughly chopped, adds that sweet and savory flavor. Don’t worry about perfect chopping since we’re using the food processor anyway.
Eggs: Two large eggs, lightly beaten, help bind everything together. They add richness and help create that perfect golden color when cooking.
Salt and Pepper: You’ll need ¾ teaspoon salt and ¼ teaspoon ground pepper. This seasoning really makes the potato flavor pop!
Neutral Oil: 4 tablespoons of canola or avocado oil work great for frying. These oils have a high smoke point, so your pancakes won’t burn.
Applesauce: For serving alongside your pancakes – it’s the traditional German way and tastes amazing with the savory pancakes!
How to Make German Potato Pancakes
Step 1: Scrub your potatoes really well and remove any eyes or dark spots. Cut them into wedges that fit through your food processor chute. Use the shredding disk to shred all the potatoes – you should get about 5 loosely packed cups.
Step 2: Switch to the regular blade and pulse the shredded potatoes 4 to 5 times. You want them finely chopped but not completely smooth like mashed potatoes.
Step 3: Line a fine-mesh strainer with a clean dish towel and place it over a large bowl. Scrape all the potatoes into the towel-lined strainer and let them sit to drain.
Step 4: While the potatoes drain, pulse your onion in the food processor until it’s finely chopped. No need to be perfect here!
Step 5: Press down on the potatoes in the towel a few times, then gather the corners and twist to squeeze out as much liquid as possible. This step is super important for crispy pancakes!
Step 6: Let the potato liquid sit for a few minutes until the white starch settles at the bottom. Pour off the liquid but keep that precious starch in the bowl – it’s your natural glue!
Step 7: Add the squeezed potatoes back to the bowl with the starch. Mix in the chopped onion, beaten eggs, salt, and pepper. Stir everything together really well.
Step 8: Preheat your oven to 350°F and spray a large baking sheet with cooking spray. This keeps the first batches warm while you finish cooking.
Step 9: Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Test if it’s ready by dropping in a shred of potato – it should sizzle right away!
Step 10: Scoop heaping ¼ cup portions of the potato mixture into the hot oil to make 4 pancakes. Gently flatten them into 3-inch circles with your spatula.
Step 11: Cook for 2 to 3 minutes per side until they’re golden brown and crispy. If they’re browning too fast, just turn down the heat a bit.
Step 12: Transfer the cooked pancakes to your prepared baking sheet. Repeat with the remaining mixture, adding 1 tablespoon of fresh oil for each new batch.
Step 13: Bake all the pancakes for about 10 minutes until they’re sizzling hot. Serve immediately with applesauce on the side!
Easy and Quick German Potato Pancakes Version
Want to save some time? You can totally skip the oven step if you don’t mind standing at the stove a bit longer! Just serve each batch straight from the pan while they’re hot and crispy. Your family can start eating while you finish cooking the rest – sometimes that’s even better because they get them at peak crispiness!
Serving Ideas
These potato pancakes make a wonderful complete meal on their own! Serve them with traditional applesauce and maybe some sour cream if you’re not keeping them dairy-free. They’re also fantastic alongside scrambled eggs for a hearty breakfast or with a simple green salad for dinner.
Storage
Store leftover pancakes in the refrigerator for up to 3 days in a covered container. To reheat, pop them in a 350°F oven for about 5 minutes until they’re crispy again. You can also reheat them in a skillet with a little oil to get that crunch back!
Substitutions
No russet potatoes? Yukon Gold or Idaho potatoes work great too – just make sure they’re starchy varieties. If you don’t have a food processor, you can use a box grater, but the food processor really makes this so much easier. You can swap the eggs for flax eggs if you want to make these vegan!
Pro Tips
- Squeeze out ALL the water: This is the secret to crispy pancakes! The drier your potatoes, the crispier your results.
- Save that starch: Don’t throw away the white starch that settles – it’s what holds your pancakes together naturally.
- Keep the oil hot: Make sure your oil sizzles when you add the potato mixture for the best golden crust.
- Don’t skip the oven step: It keeps everything warm and adds extra crispiness while you finish cooking.
FAQs
Can I make these ahead of time?
You bet! You can prep the potato mixture a few hours ahead and keep it covered in the fridge. Just give it a good stir before cooking since the ingredients might separate a bit.
Why are my pancakes falling apart?
This usually happens when there’s too much moisture left in the potatoes. Make sure you squeeze out as much liquid as possible, and don’t forget to save that starch at the bottom of the bowl!
Can I freeze these potato pancakes?
Sure! Let them cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Reheat straight from frozen in a 375°F oven for about 10 minutes.
What if I don’t have a food processor?
No worries! You can use a box grater to shred the potatoes and finely chop the onion by hand. It’ll take a bit more elbow grease, but you’ll get the same delicious results.
Final Thoughts
I hope you love these traditional German potato pancakes as much as my family does! They’re such a comforting, satisfying meal that brings everyone to the table. Let me know how yours turn out – I’d love to hear about your experience making them!
