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–+ servings

German Potato Pancakes

Potato pancakes are a savory twist on classic German latkes, blending shredded potatoes and onion for a golden, crispy treat perfect for breakfast or as a side dish.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Side Dish
Cuisine: German
Ingredients Method

Ingredients
  

  • 3 large russet potatoes peeled and shredded
  • 1 small onion grated
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil for frying

Method
 

  1. Place shredded potatoes and onion in a colander. Rinse under cold water to remove excess starch.
  2. Wrap the potato-onion mixture in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the eggs, flour, salt, and pepper. Add the drained potatoes and onion; stir to combine.
  4. Heat a thin layer of vegetable oil in a large skillet over medium-high heat until shimmering.
  5. Working in batches, spoon roughly ¼ cup of the potato mixture into the skillet. Press gently with a spatula to flatten.
  6. Pan-fry for 3–4 minutes per side, or until golden brown with crispy edges.
  7. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
  8. Serve hot with sour cream, applesauce, or a sprinkle of fresh herbs.
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