This recipe was passed down from my grandfather to my mother (and I assume someone passed it on to him.) While the grating and frying can be somewhat labor intensive, the results are great. Just make sure to get the oil to the right temperature. My mom can do this like a pro, but I have to admit I am still learning. ;) She also used to occasionally experiment with various additive
My Private Note
Units: US | Metric
- 1Grate the potatoes.
- 2I do two on the very fine side and one on the coarser side for the best texture.
- 3They may turn brown.
- 4Squeeze out the excess liquid.
- 5Grate the onion on the finest side and add.
- 6Stir in the rest of the ingredients.
- 7Heat a generous amount of oil (about a half inch deep) in a heavy skillet.
- 8Drop the mixture in by spoonfuls.
- 9The tops will get slightly drier and you will see browned edges.
- 10When this happens flip the pancakes CAREFULLY.
- 11Serve on their own, or with applesauce or sour cream.
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Nutritional Facts for German Potato Pancakes
Serving Size: 1 (624 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 516.9
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 0.9 g
- Cholesterol 93.0 mg
- Sodium 76.0 mg
- Total Carbohydrate 108.7 g
- Dietary Fiber 13.0 g
- Sugars 5.9 g
- Protein 15.8 g