Go Back
To make these delicious potato pancakes, you need just a few key ingredients: - 4 medium russet potatoes, grated - 1 small yellow onion, grated - 2 large eggs - 1/4 cup all-purpose flour - 1/4 cup cornstarch - 1 teaspoon baking powder - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried) - Salt and pepper to taste - Vegetable oil for frying

German Potato Pancakes Recipe

Are you ready to indulge in the crispy and flavorful delight of German potato pancakes? This easy recipe guides you through creating the perfect balance of crispy outside and tender inside, with simple ingredients you'll love. Discover essential tips, delicious variations, and expert storage advice to make your cooking experience a breeze. Click through to explore the full recipe and impress your friends and family with this mouthwatering dish!
Print Recipe Pin Recipe

Ingredients
  

4 medium russet potatoes, grated

1 small yellow onion, grated

2 large eggs

1/4 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)

Salt and pepper to taste

Vegetable oil for frying

Fresh chives, chopped, for garnish

Applesauce or sour cream for serving (optional)

Instructions
 

Start by peeling and grating the russet potatoes and the yellow onion using a box grater or food processor.

    Place the grated potatoes and onion in a clean kitchen towel, twist the towel, and squeeze out excess moisture. This step is crucial for getting crispy pancakes!

      In a large mixing bowl, combine the drained potato and onion mixture with eggs, flour, cornstarch, baking powder, garlic powder, smoked paprika, chopped thyme, and season with salt and pepper. Mix until everything is well incorporated.

        In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering.

          Using a 1/4 cup measuring cup, scoop the potato mixture and carefully drop it into the hot oil, flattening it slightly to form patties. Fry in batches, making sure not to overcrowd the skillet.

            Cook for about 4-5 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.

              Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil.

                Repeat the process until all the mixture is cooked.

                  Serve the potato pancakes warm, garnished with fresh chives and accompanied by applesauce or sour cream if desired.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 4