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–+ servings

German Potato Pancakes

Discover my granddaddy's secret to perfect German potato pancakes: crispy, golden, and full of cherished family memories. Easy to make and delicious any time of day!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 small onion
  • 1 pound potatoes starchy like Russets
  • 1 medium egg
  • 3 tbsp flour
  • 1 pinch pepper
  • 1 pinch salt
  • q.s. oil for frying as needed

Equipment

  • Box grater or food processor
  • Mixing bowl
  • Frying pan
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Grate the onions and potatoes into fine shreds using a box grater or food processor.
  2. Squeeze out any excess moisture from the grated potatoes.
  3. In a mixing bowl, beat the egg until frothy, then add the grated onions, potatoes, flour, pepper, and salt.
  4. Stir the mixture until well combined; if too dry, add a splash of water or milk.
  5. Heat enough oil in a frying pan over medium heat to cover the bottom.
  6. Using a 1/4 cup measure, scoop the mixture into the hot oil and flatten gently to form pancakes about 3-4 inches in diameter.
  7. Fry each pancake for about 3 minutes on each side, or until golden brown, flipping carefully with a spatula.
  8. Continue cooking the remaining mixture, adding more oil as needed.
  9. Serve hot with sour cream or applesauce.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 34mgSodium: 150mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 30IUVitamin C: 15mgCalcium: 20mgIron: 1.5mg

Notes

For a variation, substitute onion with garlic or shallots, and use gluten-free flour if desired. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
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