Buttery German Potato Pancakes (Print-Friendly Version)
Golden, crispy potato pancakes with buttery flavor—perfect as a savory side, served with applesauce or sour cream.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
500 g potatoes, peeled and coarsely grated
02 -
80 g onion, coarsely grated
03 -
30 g all-purpose flour
04 -
1 large egg
05 -
1 teaspoon fine sea salt
06 -
0.25 teaspoon freshly ground black pepper
07 -
60 ml unsalted butter, melted, plus extra for frying
# How to Prepare:
01 -
Grate the potatoes and onion using a box grater. Place the grated mixture in a clean kitchen towel and squeeze out as much moisture as possible.
02 -
In a large mixing bowl, combine the grated potatoes, grated onion, flour, egg, salt, and black pepper. Stir until well incorporated.
03 -
Place a heavy-bottomed skillet over medium heat and add about 1 tablespoon of melted butter.
04 -
Scoop approximately 60 ml (about 1/4 cup) of the potato mixture into the skillet for each pancake. Flatten each portion slightly with a spatula.
05 -
Fry each pancake for 3 to 4 minutes on each side, or until golden brown and crispy. Adjust heat as necessary to prevent burning.
06 -
Continue with the remaining mixture, adding more butter to the skillet between batches as needed.
07 -
Serve the potato pancakes hot, accompanied by applesauce or sour cream if desired.
# Extra Tips:
01 -
For enhanced flavor, fold in freshly chopped chives or parsley with the potato mixture.
02 -
Extracting as much liquid as possible from grated potatoes yields crispier pancakes.
03 -
Finished pancakes can be kept warm in a low oven while cooking additional batches.