There’s nothing quite like the comfort of homemade food, especially when it brings back memories of family gatherings and shared meals. German Potato Pancakes have always been a favorite in our home, especially on weekends when everyone is around. I remember the first time I made them, I was nervous they wouldn’t turn out as crispy as I wanted, but after a few tries, they became a staple in our kitchen. They are simple, delicious, and bring a taste of tradition with every bite.
What I love most about these potato pancakes is how versatile they are. You can serve them with a side of applesauce or sour cream, and they are just as perfect for breakfast as they are for dinner. Whenever I make them, I’m reminded of my mother’s kitchen, where the smell of frying potatoes always meant we were in for a treat. The crispy edges and soft centers are irresistible, and it’s one of those dishes that everyone always asks for seconds of.
Even if you’re not familiar with German cooking, these pancakes are easy to make, and the ingredients are ones you probably already have in your kitchen. They’re great for feeding a crowd or just for a cozy meal at home. I hope you enjoy making them as much as I do. Give this recipe a try, and you might just find yourself adding it to your list of go-to comfort foods!
Preparing German Potato Pancakes
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Ingredients
- 3 lbs peeled potatoes
- 1 large onion, cut into quarters
- 3 beaten eggs
- 1/2 cup plain flour
- 1 teaspoon of salt
- 1 teaspoon baking powder
- 1 tablespoon fresh parsley
Directions
Keep the peeled potatoes submerged in cold water until ready to use, preventing them from browning.
Using a food processor fitted with a medium shredding disc, grate the potatoes and onion together until finely shredded.
Place the grated potatoes and onions in a towel or paper towels, squeezing out as much moisture as possible.
In a large mixing bowl, combine the dried potato-onion mixture with beaten eggs, flour, baking powder, parsley, and salt. Mix until well incorporated.
In a large skillet, heat about 1/8 inch of vegetable oil over medium-high heat.
Take about 1/3 cup of the potato mixture and spoon it into the hot oil, flattening it slightly with a spatula. Fry for about 3 minutes per side or until golden brown and crispy.
Once fried, transfer the pancakes to a plate lined with paper towels to drain excess oil. Keep warm in a 200°F oven until serving.
Storing Suggestion
If you have leftovers, store the potato pancakes in an airtight container in the fridge for up to three days. To reheat, simply place them in a preheated oven at 350°F for 10-15 minutes until crispy again.
Cooking Tips
If you don’t have a food processor, you can manually grate the potatoes and onion using a box grater. Just be sure to remove as much moisture as possible before mixing the ingredients to get crispy pancakes. If you want to add a bit more flavor, consider mixing in some garlic powder or grated cheese into the batter.
Serving Suggestions
German Potato Pancakes are traditionally served with applesauce or sour cream, but you can also pair them with sausages for a heartier meal. They’re great on their own, but adding a sprinkle of fresh herbs or a side of bacon can elevate the dish for brunch or dinner.
Ingredient Substitutions
If you want to make this recipe gluten-free, simply replace the plain flour with a gluten-free alternative like rice flour or almond flour. You can also swap out the parsley for chives or dill if you prefer a different herb flavor.
Seasonal Variations
In the summer, you can add fresh zucchini or carrots to the mix for a lighter version of these pancakes. During the colder months, root vegetables like sweet potatoes or parsnips work beautifully in this recipe for an autumnal twist.
Allergen Information
This recipe contains eggs and wheat (flour), which are common allergens. For an egg-free version, you can substitute the eggs with a flaxseed or chia seed mixture. For a gluten-free option, use almond flour or a certified gluten-free flour blend.
FAQ
Can I freeze the potato pancakes?
Yes, you can freeze the pancakes. Lay them flat on a baking sheet to freeze individually, then transfer them to a freezer bag. Reheat them in the oven until crispy.
How do I keep the pancakes crispy?
To maintain the crispiness, keep the cooked pancakes in a warm oven while frying the rest. Avoid stacking them, as this will make them soggy.
Can I make the batter ahead of time?
It’s best to cook the potato pancakes immediately after preparing the batter. If the grated potatoes sit for too long, they can release more moisture, which will affect the texture.
Can I add other vegetables to the recipe?
Yes, you can easily add grated carrots, zucchini, or even sweet potatoes to the mixture for extra flavor and color. Just be sure to squeeze out any excess moisture.
What oil should I use for frying?
Vegetable oil or canola oil works best for frying these pancakes as they have a high smoke point and won’t impart a strong flavor to the dish.
Can I bake the pancakes instead of frying them?
Yes, you can bake the pancakes for a healthier alternative. Place them on a greased baking sheet and bake at 400°F for 20-25 minutes, flipping halfway through.
German Potato Pancakes
Ingredients
- 3 lbs peeled potatoes
- 1 large onion cut into quarters
- 3 beaten eggs
- 1/2 cup plain flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon fresh parsley
Instructions
- Keep the peeled potatoes submerged in cold water until you're ready to use them.
- Fit a medium shredding disc in your food processor. Grate the potatoes and onion together.
- Dry the grated potatoes and onion using paper towels to remove excess moisture.
- In a large bowl, mix the grated potato-onion mixture with the beaten eggs, flour, baking powder, parsley, and salt until well combined.
- Heat about 1/8 inch of vegetable oil in a large skillet over medium-high heat.
- Spoon 1/3 cup of the potato mixture into the hot oil, flattening it with a wooden spoon. Fry until golden and crispy on each side, approximately 3 minutes per side.
- Place the cooked pancakes on paper towels to drain, and keep them warm in a 200°F oven until ready to serve.
