Step 3: Heat the Oil
- In a large skillet, pour in about ¼ inch of vegetable oil.
- Heat the oil over medium-high heat until shimmering but not smoking.
Tip: To test if the oil is ready, drop a small bit of the mixture into the pan—it should sizzle immediately.
Step 4: Fry the Pancakes
- Scoop about ¼ cup of the potato mixture for each pancake.
- Flatten it gently in the pan with a spatula to form a thin round.
- Fry for 3–4 minutes per side, or until golden brown and crispy.
- Remove the pancakes and place them on a paper towel-lined plate to drain excess oil.
Step 5: Serve and Enjoy
- Serve the pancakes warm, traditionally with applesauce for a sweet contrast or sour cream for a savory twist.
- Garnish with chives or parsley if you’d like to add a fresh touch.
Tips for Success
- Don’t skip draining: Removing excess liquid from the potatoes is the secret to crispiness.
- Serve immediately: Potato pancakes taste best hot and fresh from the skillet.
- Keep warm in the oven: If making a big batch, place cooked pancakes on a baking sheet in a 200°F (90°C) oven until ready to serve.
A Taste of Tradition
German potato pancakes are more than just a dish—they’re a link to generations of family cooking and festive traditions. Whether you enjoy them as a cozy weeknight meal or as a nostalgic holiday treat, each crispy bite delivers the warmth of classic German comfort food.
Would you like me to also add a baked version of German potato pancakes (a lighter alternative), or do you prefer sticking with the authentic fried method?
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