German Potato Pancakes
Traditional German Potato Pancakes made with shredded gold potatoes, eggs, onion, and flour. Crisped to golden perfection and served hot with sweet or savory toppings.
15 Servings
Ingredients
- 6 medium gold potatoes shredded
- 2 large eggs
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup finely chopped onion
- ¼ teaspoon baking powder
- ¼ cup vegetable oil for frying
Instructions
Prepare the Potato Mixture
- Begin by thoroughly washing and shredding the gold potatoes using a box grater or food processor. If excess moisture is present, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. Place the shredded potatoes into a large mixing bowl.
Combine Ingredients
- To the bowl of shredded potatoes, add the eggs, flour, black pepper, salt, chopped onion, and baking powder. Using clean hands or a sturdy spoon, mix the ingredients until well combined and the mixture holds together slightly when pressed.
Heat the Oil
- In a large skillet, preferably cast iron or heavy-bottomed, heat the vegetable oil over medium-high heat until shimmering.
Form and Fry the Pancakes
- Using approximately ¼ cup of mixture per pancake, form small, flat rounds. Carefully place each pancake into the hot oil and gently flatten with a spatula. Cook for 2 to 3 minutes per side or until both sides are golden brown and crisp. Avoid overcrowding the pan to maintain even cooking.
Drain and Serve
- Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Serve immediately while hot. These may be accompanied by sour cream, applesauce, or any preferred topping.
Notes
To make these German Potato Pancakes gluten-free, simply substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure the baking powder is certified gluten-free, as some commercial varieties may contain trace amounts of gluten. All other ingredients listed are naturally gluten-free.