German Potato Pancakes

MAKES: 7 to 8 pancakes

COOK TIME: 20 Min

We use real potatoes in our German Potato Pancakes to make sure we get that classic potato pancake taste we know and love. Whether you serve these up for a family breakfast or serve 'em on the side of dinner, we know the gang'll go crazy for them!

What You'll Need

4 baking potatoes (about 1-1/2 pounds)
3/4 cup finely chopped onion
1 egg, beaten
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil

What to Do

Coarsely grate the potatoes and put them and the onion in a strainer. Press down with the back of a large spoon to extract excess moisture. (If they're still watery, wrap them in a clean dish towel and squeeze to extract moisture.)
In a large bowl, combine potatoes, onion, and egg; mix well. Gradually add flour, baking powder, salt, and pepper; mix well.
In a large skillet over medium heat, heat 1/4 inch oil. Using about 1/3 cup of batter per pancake, add batter to the hot oil, being careful not to crowd the pan.
Fry 3 to 4 minutes or until golden; turn and fry an additional 3 to 4 minutes, or until cooked through. Add more oil as needed until all batter is used. Drain on paper towels and serve hot.

Notes

Click here to check out all the crazy good Oktoberfest recipes that the Test Kitchen is cookin' up!
Serve with applesauce, sour cream, or any of your favorite toppings. You can even make your own applesauce in a jiffy!

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gingerbaby1 956992 5

Oct 01, 2017

I have been making this recipe for over 50 years. It is always such a hit at the dinner table. When all my children were home (4) it took me an entire day to make these. This was their dinner. I would make a large roaster pan filled to the top and not one was ever left. Now it is just the 2 of us left and I have to make at least 4 batches for just us. That is how much we love our potato pan cakes. You need fresh potatoes to make this work. Never any other kind but baking potatoes.

cindywilsey 827766 5

Sep 28, 2017

Almost Great-grandma Schultz's recipe that is better than 100 years old. The only deviation is she fried her's in melted lard. It makes a difference. Rather than use commercially made lard, I like to accumulate fat scraps from cuts of pork (save them in a zipper bag in the freezer). When I have a couple of pounds, I place them in a medium sauce pan cover with water. I simmer on low for about 1 hour. Then I chill the water take the fat layer off the top. Not true lard, but I works as a good substitute in recipes such as this. Alternately, there are pure preservative free lards for sale on places such as Amazon. It gives excellent flavor for frying makes for flakiest pie crust - use 2 parts lard for one part butter to have the most flaky flavorful pie crust.