About This Recipe
Authentic German potato pancakes recipe. Crispy, golden, and delicious, perfect with applesauce or sour cream.
Ingredients
- 2.5 pounds Russet potatoes
- 3 large eggs
- 1 medium white onion
- 1 tsp sea salt
- 1/2 cup potato starch
- 1/2 cup canola oil
- Applesauce
- Sour cream
- Granulated sugar
- Chives
- Bacon bits
- Fried egg
Kitchen Tools
Instructions
Chef's Tips
Don’t Overmix: Overmixing the batter can result in tough pancakes. Mix just until the ingredients are combined.
Control the Heat: Maintain a consistent medium-high heat to ensure the pancakes cook evenly and become golden brown without burning.
Adjust Seasoning: Taste the batter before frying and adjust the salt as needed.
Prevent Sticking: Make sure the skillet is well-oiled and hot before adding the potato mixture to prevent sticking.
Crispy Edges: For extra crispy edges, leave the pancakes undisturbed for a minute or two before flipping.
Common Mistakes to Avoid
Not Draining Potatoes Properly: Failing to remove excess moisture from the grated potatoes can result in soggy pancakes.
Overcrowding the Pan: Overcrowding the pan can lower the oil temperature and cause the pancakes to steam instead of fry.
Using the Wrong Type of Potato: Using potatoes with low starch content can result in pancakes that don’t hold their shape well.
Not Heating the Oil Enough: If the oil isn’t hot enough, the pancakes will absorb too much oil and become greasy.
Burning the Pancakes: Cooking the pancakes over too high heat can cause them to burn on the outside before they are cooked through on the inside.
Variations
Herbs: Add chopped fresh herbs like parsley, chives, or dill to the batter for a burst of flavor.
Spices: Experiment with different spices like nutmeg, paprika, or garlic powder.
Cheese: Incorporate grated cheese like cheddar, Gruyere, or Parmesan into the batter.
Vegetables: Add other grated vegetables like carrots, zucchini, or parsnips for added nutrients and flavor.
Savory Toppings: Top the pancakes with sour cream, chives, bacon bits, or a fried egg for a savory meal.
Sweet Toppings: Enjoy the pancakes with applesauce, maple syrup, cinnamon sugar, or fresh berries for a sweet treat.
Storage & Freezing
Leftover German potato pancakes can be stored in the refrigerator for up to 3 days. To reheat, simply pan-fry them in a little oil until heated through and crispy, or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes. You can also reheat them in a microwave, but they may not be as crispy.
Conclusion
German potato pancakes are more than just a recipe; they are a culinary tradition that has been passed down through generations. This simple dish is a testament to the power of comfort food and the joy of sharing a meal with loved ones. Whether you’re making them for a special occasion or a simple weeknight dinner, these German potato pancakes are sure to bring a smile to your face and warm your heart. Enjoy!
Frequently Asked Questions
While Russet potatoes are recommended for their high starch content, you can use Yukon Gold potatoes as a substitute. However, the texture may be slightly different.
It's best to make the batter fresh, as the potatoes can discolor if left to sit for too long. If you must make it ahead of time, store it in the refrigerator and add a tablespoon of lemon juice to help prevent discoloration.
Yes, you can freeze cooked German potato pancakes. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months. Reheat in a preheated oven at 350°F (175°C) until heated through and crispy.