"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." — SWIZZLESTICKS
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potatoes, peeled and shredded
finely chopped onion
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.
this was a basis to go by.. and ill give it that. but otherwise, this is tasteless and bland.. will look elsewhere for something like this. but not here. this might be good in a country where taste means absolutely nothing, and this might be germany, but this was not good! im german too. lol. pretty bad.
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!!!
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!
I used my blender to grate the potatoes in 1/2 c. of milk. This will keep the potatoes from turning dark or black. Then add extra flour to thicken. Mine turned out just fine.
This is an awesome recipe! My Father-in-Law is from Austria, so my husband grew up eating potato pancakes every Christmas morning. This recipe is easy and sooooo good, impresses my husband every time! I do have a little trick that cuts down on the moisture from the potatoes - if you peel and boil the whole potatoes the night before (boil for only a few minutes). Then, cover and refrigerate the potatoes until morning. This will make shredding so much easier on the arms if you are doing it manually and it also cuts down on the moisture!
A true Irish lass, I love potatoes. I am always looking for new ways to cook them. I've only had potato pancakes once before from a deli; they definitely didn't compare to this recipe.
I made them as-written, and ate them with sour cream and homemade applesauce. Two descriptions came to mind: delightful, and finger-lickin' good!
I will definitely make these again, and soon. This recipe is great for breakfast. For a dinner side, I'd try adding a little garlic powder and parsley.
Awesome, Wendy! Thanks for sharing!
Made as is. No problem with oxidation because we soaked them in water and then pressed the water out. Delicious, thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
German Potato Pancakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 99
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