German Potato Pancakes

These German Potato Pancakes are crisp, savory, and wonderfully simple—perfect as a side dish or even the main event. Made from freshly shredded potatoes and lightly seasoned, they fry up golden brown with tender centers and crispy edges. They pair beautifully with everything from chicken to meatloaf, or you can enjoy them plain, with applesauce, sour cream, or your favorite toppings. Easy and delicious, they’re a family-pleasing recipe worth adding to your rotation.

Ingredients

• 6 gold potatoes, shredded
• 2 large eggs
• 2 tablespoons flour
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 cup finely chopped onion
• 1/4 teaspoon baking powder
• 1/4 cup vegetable oil, for frying

Directions

1. Combine shredded potatoes, eggs, flour, pepper, salt, onion, and baking powder in a bowl; mix well with hands until fully combined.
2. Heat vegetable oil in a skillet over medium-high heat.
3. Scoop 1/4 cup portions of the potato mixture into the hot oil, flattening slightly into pancake shape.
4. Fry 2–3 minutes per side, or until golden brown and crispy.
5. Transfer to a paper towel-lined plate to drain before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 150 kcal | Servings: 15

Tips

• Squeeze excess moisture from the shredded potatoes for crispier pancakes.
• Keep cooked pancakes warm in a low oven while finishing the rest of the batch.

FAQ

Can I use russet potatoes?
Yes—russets also work well and crisp nicely.

What toppings go best?
Traditional options include applesauce or sour cream, but savory dips also pair well.

Can I freeze them?
Yes—freeze cooked pancakes and reheat in the oven to restore crispness.

Why are my pancakes soggy?
The potatoes may have retained too much moisture; squeeze them out before mixing.