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Crispy German Potato Pancakes Recipe Easy Homemade Golden Edges

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These crispy German potato pancakes feature golden edges and a tender inside, made with simple ingredients and a technique that ensures perfect crunch every time. Perfect for brunch, cozy dinners, or as a crowd-pleasing appetizer.

Ingredients

Scale
  • 4 large Russet potatoes (about 2 pounds / 900g), peeled and grated
  • 1 medium yellow onion, finely grated
  • 2 large eggs, room temperature
  • 3 tablespoons all-purpose flour (can substitute almond flour for gluten-free)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Vegetable oil or clarified butter for frying
  • Sour cream or applesauce for serving

Instructions

  1. Peel and finely grate the Russet potatoes and yellow onion using a box grater or food processor, about 10 minutes.
  2. Place the grated potato and onion mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible over the sink.
  3. Transfer the drained potato and onion back to a large mixing bowl. Add 2 large eggs, 3 tablespoons all-purpose flour, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Stir gently until well combined.
  4. Heat 3-4 tablespoons of vegetable oil or clarified butter in a non-stick or cast-iron skillet over medium-high heat until shimmering but not smoking, about 3 minutes.
  5. Using a ¼ cup measure or your hands, scoop out portions of the mixture and flatten into ¼-inch thick pancakes. Place them carefully in the hot oil, leaving space between each.
  6. Fry for 3-4 minutes on each side until edges are deep golden brown and crisp. Flip carefully with a spatula to keep pancakes intact.
  7. Remove pancakes and drain on a paper towel-lined plate. Keep warm in a low oven (around 200°F / 90°C) while frying remaining batter.
  8. Serve hot with a dollop of sour cream or applesauce.

Notes

Squeeze out as much moisture as possible from the grated potatoes to ensure crispiness. Fry in batches to avoid overcrowding the pan and maintain oil temperature. Keep pancakes warm in a low oven while frying the rest. If batter is too loose, add a little more flour but avoid making it dense. Use clarified butter for a nutty flavor or vegetable oil for a higher smoke point.

Nutrition

Keywords: potato pancakes, German recipe, crispy potato pancakes, homemade potato pancakes, comfort food, easy recipe

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