This step is huge. Potatoes hold a ton of water, and soggy pancakes are a bummer. So wrap the grated stuff in a clean kitchen towel (or cheesecloth), and twist until that liquid is GONE. Seriously. Dry like the Sahara.
3. Mix it up
Toss the squeezed-out potatoes and onion in a big bowl. Add eggs, flour, salt, and pepper. Stir it up until you’ve got a thick, starchy batter that holds together.
4. Heat and fry
Pour about 1/4 inch of oil into a large skillet—medium-high heat is your best friend here. Once it’s hot (drop a shred of potato in; it should sizzle), spoon in some batter. Flatten with a spatula to form a pancake about 1/2 inch thick.
5. Flip and crisp
Fry each side for about 3–4 minutes or until deep golden brown. Not light gold. Golden. Think: “I want this crunchy.”
6. Drain and serve
Transfer to a paper towel–lined plate. Hit it with a tiny pinch of salt while it’s hot (yes, always). Serve with applesauce, sour cream, or both. No judgment here.
Tips to Make It Even Quicker
- Food processor for grating = lifesaver. Just sayin’.
- Make a double batch and freeze the leftovers. Pop ‘em in the oven later and they’re still amazing.
- Want it spicy? Add a dash of cayenne or smoked paprika to the mix.
- Feeding a crowd? Keep ‘em warm in the oven at 200°F while you finish frying the rest.
Why You’ll Crave These Again and Again
Honestly, these pancakes are the kind of thing you don’t forget. Crispy edges, that warm potato-onion flavor, and just enough grease to make it feel like a treat? Yeah. That’s the stuff.
Perfect for brunch, game day, or late-night fridge raids. I’ve even served ’em with bratwurst and a cold beer for dinner—zero regrets.
Final Thoughts (aka Your Sign to Try This Tonight)
If you’re all about that crispy life and want something easy, nostalgic, and just plain good—make these German potato pancakes. No need to wait for Oktoberfest. Your kitchen is now officially the party.
And if you do end up making ’em, drop a comment and let me know how it went. Or tag me if you post pics, because I live for food content.
Happy cooking—and don’t forget the applesauce!
