German Potato Pancakes can be served for breakfast, lunch or dinner, but I especially like them as a savory side dish while they’re still hot and crispy from the pan.
I can never pass up a hot potato pancake when I spot one at a market in Germany. Looking for more? Browse all of my German recipes in this German Food guide.
Ingredients and Substitutions
Here’s what you’ll need to make authentic German potato pancakes:
- Russet Potatoes: These starchy potatoes hold up well when fried and yield a crisp texture. You can substitute with Yukon Golds for a slightly creamier pancake.
- Onion: Yellow or white onion adds sharp flavor. Shallots can work for a milder twist.
- Flour: Absorbs excess moisture and helps the pancakes crisp as they fry.
- Eggs: Used as a binder to hold the grated mixture together.
- Oil: Neutral oils like canola, vegetable or sunflower oil are ideal for high-heat frying.
How To Make German Potato Pancakes
- Prep the Potatoes and Onion: Peel and grate the potatoes and onion using the large holes of a box grater or a food processor.
- Remove Excess Moisture: Place the grated mixture in a clean dish towel or cheesecloth and squeeze out as much liquid as possible. This step is key to getting crispy pancakes.
- Mix the Batter: In a bowl, combine the drained potato-onion mixture with eggs, flour and salt. Mix until well combined.
- Heat the Oil: In a large skillet, Heat about ¼ inch of oil over medium heat until it reaches 350°F.
- Form and Fry: Scoop 1/3–1/2 cup of the mixture per pancake and flatten slightly in the pan with the back of a spoon. Fry for 2½–4 minutes per side until golden brown and crispy.
- Drain and Serve: After frying, quickly place the pancakes on a paper towel to absorb excess oil, then transfer them to a wire rack. Repeat with the remaining pancakes. Serve hot and crisp.
Toppings for German Potato Pancakes
You can dress German Potato Pancakes up in plenty of ways depending on whether you want something sweet or savory.
Sweet Toppings
- Applesauce, a traditional favorite
- Cinnamon sugar
- Fruit compote
- Sour cream with a drizzle of honey
Savory Toppings
- Obatzda: Add a spoonful of my Obatzda on the side for dipping, especially if you’re serving the potato pancakes as part of a German or Oktoberfest spread.
- Smoked salmon and crème fraîche
- Sour cream and chives
- Bacon bits and cheese
- Poached or fried egg on top
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What To Serve With German Potato Pancakes
German Potato Pancakes can go sweet or savory. Applesauce is one of the classic choices, but I usually serve them as a side when I’m making a German dinner.
They’re especially good alongside my Oktoberfest Chicken (Hendl) or German Schnitzel. The crispy potatoes work well with either without needing much else on the plate.
For an Oktoberfest-style dinner, serve them with my Bratwurst in Beer and Onions or Bratwurst and Sauerkraut. Both are hearty enough to turn the potato pancakes into a full meal.
For something richer, serve them with Jägerschnitzel and spoon some of my Mushroom Gravy over the top.
If you’re serving them with beer, go with a German Pilsner. Its crisp, bitter finish is especially good with the browned, fried edges. See my German Beer and Food Pairings guide for more German meal ideas.
Variations
Want to change things up? Here are a few ideas:
- Potato Cakes With Nutmeg: Some regions in Germany add nutmeg to their batter. Give it a try and decide which flavor you like best.
- Zucchini Fritters: Replace half the potato with grated zucchini and squeeze it very dry before mixing.
- Cheesy Pancakes: Stir in sharp cheddar, Gruyère or Parmesan for a cheesy variation.
- Herb Pancakes: Mix in fresh dill, thyme or parsley for an herbal flavor.
- Spicy Pancakes: Add chopped jalapeño or a pinch of cayenne for heat.
- Mini Pancakes: Make smaller, bite-sized versions for appetizers or party platters.
Recipe Tips
- Drain Well: Removing moisture is the key to crispy German potato cakes.
- Serve Immediately: Potato pancakes are best hot and crispy. They soften over time.
- Keep Warm: If making in batches, keep the pancakes warm on a wire rack in a 250°F (120°C) oven.
- Freeze for Later: Cooked pancakes can be frozen and reheated in a 375°F oven until crisp.
- Use a Nonstick Pan: This helps prevent sticking and makes flipping easier.
For Oktoberfest favorites, head to my Oktoberfest Food Guide.
German Potato Pancakes
Ingredients
- 2½ lb starchy potatoes, peeled and finely grated (*Note 1)
- ½ cup finely grated yellow onion
- 2 large eggs
- ¼-½ cup all-purpose flour
- 2 tsp sea salt
- neutral-tasting oil for frying (*Note 2)
OPTIONAL
- ½ tsp nutmeg (*Note 3)
Instructions
- Remove all excess liquid from the potatoes and onions using your hands to squeeze out the liquid or placing them in a dish towel or cheesecloth to wring out the liquid.
- Transfer the drained grated potatoes, onion, eggs, 1/4 cup flour, and salt in a medium-sized mixing bowl. Use your hands to combine – ensuring even distribution of all the ingredients. If needed, add a little more flour. Immediately proceed to the next step.
- Pre-heat about 1/4" of oil in a medium-size non-stick pan over medium-low heat. Place 1/3 – 1/2 cup of the potato mixture in the hot oil and gently flatten with the back of a spoon. Fry for 2½-4 minutes per side, until the patties are golden in color.
- After frying, quickly place the patties on a paper towel, to absorb excess oil, then immediately place on a wire rack. This helps keep the patties nice and crisp. Repeat with the remaining potato mixture, adding extra oil if needed (just make sure to let the new oil warm up before proceeding).
- Serve immediately with your favorite toppings.