Potato pancakes are a straightforward and satisfying dish that comes together quickly. With just a few basic ingredients, you get crispy edges and tender insides. They’re great with a classic side of applesauce or sour cream.
The Story Behind This Recipe
Growing up, potato pancakes were a weekend staple in my family. My grandmother would grate the potatoes by hand and make a big batch. They smelled wonderful frying in the pan, filling the kitchen with a warm, comforting aroma.
I like making these when I want something simple but a bit special. The mix of crispy and soft texture is always a crowd-pleaser, and applesauce adds a touch of sweetness that balances the savory flavor nicely.
One handy tip I learned was to squeeze out excess moisture from the grated potatoes with a clean towel before mixing. It helps them get crisp instead of soggy. It’s a little extra step but worth it.
I often serve these with a simple salad or steamed veggies for a quick weeknight dinner. They’re also easy to double or triple for a larger group and reheat well if you have leftovers.
Cuisine: German
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 4 medium potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
- Applesauce for serving
Instructions
- Step 1. After grating the potatoes, place them in a clean kitchen towel and squeeze out as much liquid as possible.
- Step 2. In a large bowl, combine grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix until well combined.
- Step 3. Heat about 2 tablespoons of oil in a large skillet over medium heat.
- Step 4. Scoop about 2 tablespoons of the potato mixture into the pan and flatten gently with the back of the spoon to form a thin pancake.
- Step 5. Cook for 3-4 minutes on each side or until golden brown and crispy.
- Step 6. Add more oil as needed between batches. Drain pancakes on paper towels to remove excess oil.
- Step 7. Serve warm with a side of applesauce.
Tips for Success
- Squeezing out moisture from the potatoes helps achieve crispier pancakes.
- Use a non-stick skillet or cast iron pan for even browning.
- Don’t overcrowd the pan when frying to keep the temperature steady.
- If the batter feels too loose, add a little more flour to help it hold together.
Variations & Substitutions
- Try adding chopped fresh herbs like parsley or chives for a fresh touch.
- Swap the onions for green onions or leeks for a different flavor.
- Serve with sour cream or a dollop of Greek yogurt instead of applesauce.
- For a heartier version, fold in some cooked bacon bits or shredded cheese.
