Buttery German Potato Pancakes

Buttery German Potato Pancakes

These crispy-on-the-outside, tender-on-the-inside German Potato Pancakes are made from grated potatoes, onion, eggs, and a touch of flour — then pan-fried in butter until golden and delicious. Perfect as a side dish, savory breakfast, or topped with applesauce for a traditional twist!

Ingredients:

• 2 lbs (900 g) potatoes (Yukon Gold or Russet), peeled

• 1 small onion

• 2 large eggs

• ¼ cup all-purpose flour

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 3–4 tablespoons butter, for frying

• Optional: chopped parsley or chives for garnish

Instructions:

1. Grate the potatoes and onion:

   • Using a box grater or food processor, grate the potatoes and onion.

   • Place in a clean kitchen towel and squeeze out as much liquid as possible.

2. Mix the batter:

   • In a bowl, combine grated potatoes/onion, eggs, flour, salt, and pepper.

   • Mix until well combined — the mixture should be slightly sticky and hold together.

3. Cook the pancakes:

   • Heat butter in a large skillet over medium heat.

   • Drop heaping tablespoons of the mixture into the skillet, flattening into thin rounds.

   • Fry 3–4 minutes per side, or until golden brown and crispy.

4. Drain and serve:

   • Transfer pancakes to a paper towel-lined plate to drain.

   • Serve warm with sour cream, applesauce, or a sprinkle of herbs.

Tips:

• Keep cooked pancakes warm in a 200°F (95°C) oven while frying the rest.

• For extra crispiness, use a mix of butter and oil when frying.

• Add a pinch of nutmeg for a subtle, traditional flavor.

Would you like a sweet version or a gluten-free option too?