Search thousands of recipes reviewed by home cooks like you.

German Potato Pancakes

German Potato Pancakes

  • Prep

  • Cook

  • Ready In

SWIZZLESTICKS

These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 70 mg
  • 24%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
  2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MARGIE402
380
4/3/2006

This is the true Potato Pancake (not Latke). We usually serve them on a Friday night (especially during Lent) with potato soup, bread and butter, the pancake topped with the traditional granulated sugar with applesauce on the side. We are a German/Polish family. Leftovers were taken in sandwiches with butter, salt and pepper for lunch. Don't fret about the discoloration...it is a part of the pancake and never noticed after fried up. When 5 pounds of potatoes are grated by hand for a large family, the discoloration is not a problem.Don't spend a lot of time and trouble drying out the potatoes, just drain in a colander and the flour takes care of the rest. If a little drains from the pancake in the fry pan, it will just add a nice crispiness to the edge. ENJOY. Our family has for over 100 years.

SUEMAMA
301
1/25/2004

These were great!!! I solved the oxidation problem by shredding the potatoes one at a time in my food processor and emptying it into a bowl of cold water after each potato. I had read that when making homemade french fries to put them in cold, even ice water and then dry them before frying. I then took a handful at a time and squeezed them in the collander and added them to the egg mixture. This worked great. There was no change in color, or if there was it was limited. Once dinner was over I quickly put the leftovers in plastic baggies and put them in the freezer, hopefully this will keep them from oxidizing. Thanks so much for this great recipe!!!

Scape
286
8/14/2007

These are a delicious sidedish for dinner or breakfast. For those who are complaining about their potatoes being a greenish-gray color, there is a simple solution. The easiest thing to do is as you scrape them imediately put them in cold water so they aren't exposed to the air. They'll stay a beautiful white. Just be sure to drain them really good before frying. A plus side to soaking them first is that they are much crisper when you fry them up. Not only do they look better but they taste better too!