Buttery German Potato Pancakes (Print-Friendly Version)
Traditional crispy German potato pancakes with a buttery exterior and tender center, perfect with applesauce or sour cream.
# Ingredients:
→ Main Ingredients
01 -
2 lbs (900 g) potatoes, peeled and grated
02 -
1 small onion, grated
03 -
2 large eggs
04 -
1/4 cup (30 g) all-purpose flour
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1/4 teaspoon nutmeg (optional)
→ Frying
08 -
3 tablespoons butter
09 -
2 tablespoons vegetable oil
# Steps:
01 -
Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible to help achieve crispiness.
02 -
Combine the grated potatoes and onion with eggs, flour, salt, pepper, and optional nutmeg in a large bowl. Mix until well combined.
03 -
Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil.
04 -
Scoop 1/4 cup of the potato mixture into the skillet, flatten slightly to form a pancake, and cook 2-3 pancakes at a time without overcrowding. Fry for 3-4 minutes per side until golden brown and crispy. Adjust heat as needed to prevent burning.
05 -
Remove cooked pancakes and place on a paper towel-lined plate to drain excess oil. Repeat until all the batter is used, adding more butter and oil as needed.
06 -
Serve warm with applesauce, sour cream, or as a savory side dish.
# Notes & Tips:
01 -
Use Yukon Gold or starchy potatoes for the best texture.
02 -
For a heartier version, add 1/4 cup of grated cheese (such as Parmesan) or chopped fresh herbs like parsley to the batter.
03 -
These pancakes are best enjoyed fresh, but leftovers can be reheated in a skillet or oven to retain their crispiness.