Breakfast, brunch, dinner, or lunch! Delicious and authentic potato pancakes. Serve them with applesauce and sour cream and don’t forget a good lager!
These delicious German cakes have been a favorite of mine for years and I was lucky enough to have the real deal in Munich Germany this August 2019. Oh what a dream! That magical city still has my heart.
OK back to the recipe…
If you have never had these delights before you are truly missing out! Do yourself a favor and cook these up over the weekend for the family or friends and let your taste buds have a dance party!
I mean look at them. YUM!
The way I serve these cakes is usually for dinner with German sausage, fondue, and chicken schnitzel. Here is a link to said schnitzel The Best GermanChicken Schnitzel!
We love “German Night” in my house and if you have been over for the feast you understand just how how much we love German food over here!
Now lets get started on the cakes.
German Potato Pancakes
Ingredients
- 1 1/2 lbs Russet potatoes, peeled and shredded
- 1/2 lb Yukon gold potatoes, peeled and shredded
- 1/2 small yellow onion, grated
- 2 eggs
- 1/4 cup All purpose flour, cassava flour for GF
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/2 cup or more Extra virgin olive oil
Instructions
- Peel and shred the potatoes in a food processor with the grater blade or by hand on a cheese grater.
- You are going to want to get out as much starch as possible. To do so put the potato shreds in a large kitchen towel and work over the kitchen sink as this part gets messy!
- Wring the towel with the potatoes inside, kind of like a sack until the all the water from the potatoes is gone.
- Now in a large bowl pour the potatoes in. Add the flour, eggs, salt, pepper, onion, and paprika.
- Mix together by hand.
- Heat oil in a large pan on medium high heat. Lower if needed.
- Scoop 1/3 cup of the mixture into your hands and form a ball. The mixture will be messy.
- Working in batches about 4 or so at a time drop the 1/3 cup mix ball into the pan. Continue with the other three.
- Cook for 4-5 minutes then flip. Gently press down with a spatula. Cook for an additional 4-5 minutes or until a nice golden brown. I like to open one up and make sure its cooked through. Then of course I have to eat that one just because we can't have a messy looking presentation. WINK WINK.
- Place the cooked pancakes on a plate with paper towels to drain or on wire rack with towels underneath. Cook the remaining pancakes in batches.
- When you are all done and ready to serve, layer on a platter. You can sprinkle with chopped green onions or parsley if you would like.
- Serve with sour cream and applesauce to dip them in. Trust me on this.
- ENJOY!
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