German Potato Pancakes

Each ingredient plays an essential role in achieving the perfect texture and flavor.

2 large eggs – Helps bind the ingredients together, ensuring the pancakes hold their shape.
2 tablespoons all-purpose flour – Adds structure and prevents the mixture from being too wet.
¼ teaspoon baking powder – Provides a slight lift, keeping the pancakes from becoming too dense.
½ teaspoon salt – Enhances the natural flavors of the potatoes.
¼ teaspoon pepper – Adds a mild spicy kick to balance the dish.
6 medium potatoes, peeled and shredded – The star ingredient, providing the signature crispy texture.
½ cup finely chopped onion – Adds a slight sweetness and depth of flavor.
¼ cup vegetable oil – Essential for achieving the crispy, golden-brown crust.

How to Make Authentic German Potato Pancakes

In a large mixing bowl, beat the eggs, flour, baking powder, salt, and pepper together until well combined.
Stir in the shredded potatoes and finely chopped onions, ensuring everything is evenly coated.

In a large skillet, heat ¼ cup of vegetable oil over medium heat. The oil should be hot but not smoking.

Drop heaping tablespoonfuls of the potato mixture into the hot oil, pressing each one gently to flatten into a pancake shape.
Cook for about 3 minutes per side, or until golden brown and crispy.
Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Squeeze Out Excess Moisture – After shredding the potatoes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. This ensures extra crispy pancakes.
Use a Starchy Potato – Varieties like Russet or Yukon Gold work best, as they help bind the pancakes and achieve the best texture.
Cook in Small Batches – Avoid overcrowding the skillet, as this can prevent the pancakes from crisping up properly.
Keep Warm in the Oven – If making a large batch, keep cooked pancakes warm in a 200°F (93°C) oven while finishing the rest.