Tuesday, December 15, 2020

German Potato Pancakes


German Potato Pancakes

German potato pancakes are a classic Oktoberfest snack, but they're also great on the side.


  • 1 medium egg
  • 1 small onion
  • Pinch of salt
  • 3 tablespoons of flour
  • 1 pound of potatoes
  • A pinch of pepper (if you want savory pancakes)
  • frying oil


First, wash and peel a pound of potatoes and peel a small onion.

Then, grate the potatoes in a bowl using the grated side (the side everyone knows and uses to grate cheese) of a four-sided grater. Grate the onion too. If grating the onion doesn't work, you can chop it very finely with a knife.

If there is excess water in the potatoes (it drains when squeezed in the hand), drain some of the water from the potato.

Add a pinch of salt, a pinch of pepper if you want the pancakes to be salty, the flour and the egg.

Mix everything until the dough is well mixed. It works best if you do it with your (clean) hands.

Heat two tablespoons of oil in a pan and add two tablespoons of batter per pancake. Make sure the pancake is neither too thick nor too big to ensure proper cooking. You probably won't be able to put more than 2-4 pancakes in your pan at the same time.

Cook until both sides are golden (3-4 minutes per side), then remove from the pan. Put them on a paper towel or similar to allow the oil to absorb. You can then put the pancakes in the preheated oven to keep them warm.

Repeat the process with the rest of the dough. Add more oil as needed.

Serve immediately with applesauce for a sweet taste or sour cream, yogurt or cottage cheese for a salty taste. Happy Cooking Time.