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German Potato Pancakes

Crispy, golden disks of potato that are comforting and easy to make, perfect for busy weeknights or lazy brunches.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 pancakes
Course: Appetizer, Side Dish
Cuisine: German
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large potatoes (russets or Yukon Gold) Russets give a fluffier inside.
  • 1 small onion, grated Adds sweetness and moisture.
  • 1 large egg Binds everything together.
  • 1/4 cup flour Use more if needed for consistency.
  • to taste salt and pepper Don’t be shy with salt; potatoes need it.
  • Oil for frying neutral oil (vegetable, canola, or sunflower) Has a high smoke point.

Method
 

Preparation
  1. Grate the potatoes and onion using a box grater, mixing juices.
  2. Place the grated mixture in a clean kitchen towel and wring out excess moisture.
  3. In a bowl, combine the grated potatoes, onion, egg, flour, salt, and pepper, mixing until just combined.
Cooking
  1. Heat oil in a frying pan over medium-high heat until shimmering.
  2. Scoop spoonfuls of the potato mixture into the pan, flattening into patties about 1/3-inch thick.
  3. Fry until golden brown on each side, about 3-4 minutes per side.
  4. Drain on paper towels and serve hot.

Notes

Cold potatoes are easier to grate. Don’t crowd the pan when frying, and if the mixture is too loose, add more flour.