Potato pancakes are crispy, golden, and endlessly satisfying. Shredded potatoes and onion, bound with egg, pan-fried until crunchy. Serve with sour cream or applesauce. Breakfast, lunch, or dinner.
Twenty minutes. German comfort food at home.
Step-by-Step Instructions
Shred the Potatoes & Onion
Peel potatoes. Shred using a box grater or food processor.
Grate onion as well.
Remove Excess Moisture (Crucial!)
Place shredded potatoes and onion in a clean kitchen towel.
Squeeze firmly to remove as much liquid as possible.
Make the Batter
In a bowl, combine shredded potatoes and onion, egg, flour, salt, and pepper. Mix well.
Pan-Fry
Heat 2 tbsp oil in a large skillet over medium-high heat.
Scoop ¼ cup of batter into the skillet. Flatten into a thin pancake with a spatula.
Cook 2-3 minutes until bottom is golden brown and crispy.
Flip. Cook 2-3 minutes on other side.
Transfer to paper towel to drain. Repeat with remaining batter, adding oil as needed.
Serve
Serve hot with sour cream or applesauce.
Summary
Prep Time: 10 minutes | Cook Time: 10-15 minutes | Total Time: 20-25 minutes
Yield: 8-10 pancakes (4 servings)
Difficulty: Easy
Storage Notes
Best fresh and crispy. Keeps in fridge for 3 days. Reheat in oven or air fryer at 375°F for 5-7 minutes (microwave makes them soggy). Freeze for 2 months. Reheat frozen in oven or toaster.
