Crispy German Potato Pancakes (Print Version)

Golden crispy pancakes with tender potato centers. Classic German comfort food ready in 45 minutes.

# What You Need:

01 - 2 lbs starchy potatoes, peeled

02 - 1 small onion, peeled

03 - 2 large eggs

04 - 2 tbsp all-purpose flour

05 - 1 tsp salt

06 - 1/4 tsp ground black pepper

07 - 1/4 tsp freshly grated nutmeg (optional)

08 - 1/2 cup neutral oil (e.g., sunflower or canola) for frying

01 - Grate the potatoes and onion using the coarse side of a box grater or a food processor.

02 - Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.

03 - Transfer the mixture to a large bowl. Add eggs, flour, salt, pepper, and nutmeg (if using). Mix thoroughly.

04 - Heat the oil in a large nonstick skillet over medium-high heat.

05 - Drop heaping tablespoons of the potato mixture into the hot oil, flattening gently with a spatula to form pancakes about 1/2 inch thick.

06 - Fry for 3-4 minutes per side until golden brown and crispy.

07 - Drain on paper towels and keep warm in a low oven while repeating with remaining batter.

08 - Serve hot with applesauce or sour cream.

01 -

The texture contrast between that caramelized crunchy outside and steaming soft potato inside is absolutely addictive
They come together faster than you think and disappear even faster at any gathering

02 -

Squeezing out every bit of liquid from the grated potatoes is absolutely crucial for achieving that signature crunch
Do not overcrowd the pan or the temperature will drop and you will end up with sad, soggy pancakes instead of crispy ones

03 -

A cast iron skillet creates the most even, golden crust, but nonstick works perfectly well if that is what you have
Letting the batter rest for 10 minutes before frying helps the flour absorb any remaining moisture for extra crispiness