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Golden brown potato latkes arranged in neat rows on a wire cooling rack, seen from above. Their crispy edges and textured surfaces showcase the irresistible appeal of a classic Potato Pancakes Recipe.
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5 from 1 vote

German Potato Pancakes

Crispy on the outside, soft on the inside, these potato pancakes are quick to make and require only a few simple ingredients.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: European
Keyword: German Porato Pancakes, German Potato Panckes Recipe, Potato Pancakes, Potato Panckes Recipe
Servings: 15 pancakes

Equipment

  • 1 box grater or small food processor
  • 1 large mixing bowl
  • 1 Large frying pan

Ingredients

  • 1/3 cup vegetable oil for frying
  • 3 large russet potatoes peeled and shredded
  • 1 yellow onion shredded
  • 3 eggs
  • 1/3 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • sour cream for serving
  • chives to garnish

Instructions

  • Begin by washing and peeling the potatoes, leaving them whole. Using a box grater, grate the potatoes.
  • Next, remove the peel from the yellow onion and using the same grater you used for the potatoes, grate the onion.
  • Transfer the potatoes and onions to a cheesecloth or clean dish towel and squeeze out as much excess liquid as possible. Place the drained potatoes and onions in a large mixing bowl.
  • Add the eggs, flour, salt, pepper, and mix well until everything is evenly combined.
  • In a large frying pan set over medium heat, add the oil and allow it to heat.
  • Working in batches to avoid overcrowding the pan, scoop about 1 tablespoon of the potato mixture into the pan for each pancake. Use the back of a spoon to gently flatten the mixture so the pancakes are evenly round and flat.
    Cook for 2–3 minutes per side, until golden brown and crisp. The heat should be high enough for the pancakes to fry and develop a golden crust, but gentle enough to allow the potatoes to cook through.
    Sammy's tip: before adding more batter to the pan, give the potato mixture a quick stir to ensure the excess water is incorporated into the mixture.
  • Transfer the cooked pancakes to a paper towel–lined plate or cooling rack.
  • Finish with flaky salt if desired, then garnish with chives and serve with sour cream.

Nutrition

Calories: 102kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 170mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
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