Description
Classic German Potato Pancakes featuring grated Russet potatoes and onions, seasoned with a blend of spices, then pan-fried to golden perfection. Served traditionally with applesauce and sour cream, these crispy and flavorful pancakes make a comforting and satisfying meal or side dish.
Ingredients
Potato Pancakes
- 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 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dill weed
- Canola, avocado, or vegetable oil (for pan frying)
For Serving
- Applesauce
- Sour cream
Instructions
- Prep: Preheat the oven to 250°F. Place a metal cooling rack inside a large rimmed baking sheet and set aside. This will keep the pancakes warm as you cook batches.
- Grate Onion and Potatoes: Using the medium holes of a box grater or a food processor fitted with a grating disc, grate the potatoes followed by the onion without separating them. Transfer the mixture to a cheesecloth or a clean kitchen towel.
- Remove Water: Firmly twist the cheesecloth or towel over the sink to wring out as much liquid as possible. Repeat this process several times until very little liquid is released. Then transfer the mixture to a dry kitchen cloth and pat dry well; set aside.
- Make Batter: In a large bowl, whisk the eggs. Add the flour, cornstarch, baking powder, salt, garlic powder, dried parsley, pepper, paprika, and dill weed, whisking to combine. Add the grated potato and onion mixture and stir to coat evenly. Use clean hands to combine fully but avoid overworking the mixture. The batter should be thick and slightly wet but not runny. If too loose, add flour one teaspoon at a time until thickened. If the batter separates during cooking, gently stir to combine again.
- Drop and Flatten: Heat about 1/8 to 1/4 inch of your chosen oil in a cast iron skillet over medium-high heat until hot. Drop three 1/4-cup mounds of batter into the oil, then flatten each with the back of a spatula into approximately 1/2-inch thick, 3-inch wide pancakes.
- Cook: Pan-fry the potato pancakes until golden brown and cooked through, about 3 minutes per side, adjusting heat as needed to prevent burning. Once cooked, transfer them to paper towels briefly to drain excess oil, then place on the prepared wire rack in the oven to keep warm. Repeat with remaining batter.
- Serve: Serve the pancakes warm with freshly cracked salt and pepper to taste. Accompany with sour cream and/or applesauce for a traditional touch.
Notes
- Wringing out the potatoes and onions thoroughly is key to achieving crispy pancakes.
- If the batter seems too wet, gradually add more flour to reach the right consistency.
- Using a cast iron skillet helps cook the pancakes evenly and achieve a nice crust.
- Keep cooked pancakes warm in a low oven on a wire rack to maintain crispiness before serving.
- Serve with applesauce and sour cream, classic accompaniments for German potato pancakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: German
