💡 Recipe Highlights
- •The Potato Pancakes: Hearty, savory potato pancakes made with starchy potatoes, onions, and breadcrumbs—perfect as a cozy main dish or side.
- •Quick & Easy: A fast, totally fuss-free weeknight recipe that comes together in no time.
- •How to Make Them: Everything gets shredded right in your Thermomix® and pan-fried in a skillet until golden and crispy.
Whether you serve them as a savory side or a delicious main course, homemade potato pancakes are the ultimate way to whip up a comforting meal in a flash.
In this simple step-by-step recipe, I’ll show you just how effortless it is to get perfectly crispy, flavor-packed potato pancakes on the table in minutes!
These potato pancakes are:
- A totally delicious way to enjoy potatoes.
- Loved for their golden, ultra-crispy edges and savory taste.
- A beloved classic comfort food enjoyed all over the world.
- The ultimate way to use up extra potatoes in your pantry.
- Super versatile and pair amazingly with your favorite dips and toppings.
My Top Tips for Success
Make sure to squeeze as much liquid out of the shredded potatoes as possible—removing that excess moisture is the secret to getting them crazy crispy!
Stick with high-starch, russet potatoes (like Idahos) for the best texture.
Fry the pancakes over medium heat so they cook through all the way to the center while getting perfectly golden on the outside.
Test your oil temperature by dropping a small bit of the potato mixture into the skillet. If it sizzles right away, your oil is hot and ready to go!
Transfer the fried pancakes directly to a paper towel-lined plate to drain off any extra oil.
Fun Ways to Mix It Up
Feel free to toss in some shredded cheese, fresh herbs, or a pinch of nutmeg to customize the flavor to your liking.
For a sweet twist, try using sweet potatoes instead and adding a pinch of cinnamon!
Have fun experimenting with different sauces and dips to discover your favorite new flavor combos.
What Should You Serve with Potato Pancakes?
Potato pancakes are amazing served with classic applesauce, a dollop of sour cream, a cool yogurt dip, or even a rich, savory mushroom gravy.
Can You Make Them Ahead of Time?
These potato pancakes are definitely at their best served fresh and hot right out of the skillet! If you do end up with leftovers, just keep them in an airtight container in the fridge and reheat them in a hot skillet to crisp them back up.
I don’t recommend freezing them, though, as they tend to lose that wonderful crunch once thawed.
Frequently Asked Questions
What Ingredients Do You Need for Potato Pancakes?
- 1.1 lbs (500 g) Russet or starchy potatoes (peeled weight)
- 1 yellow onion
- 1 large egg
- ⅓ cup (40 g) breadcrumbs
- 1 tsp salt
- Pinch of black pepper
- For frying:
- High-heat oil, like canola or sunflower oil
Pro Tip: You’ll find the complete ingredient amounts and full step-by-step instructions in the printable recipe card below!
How to Make Potato Pancakes
Instructions:
Start by peeling your potatoes and chopping them into manageable chunks.
Next, peel and quarter the onion.
Add both to the mixing bowl along with the remaining ingredients: egg, breadcrumbs, salt, and pepper.
Chop everything for 5 sec / speed 5.
Pour off any excess liquid that forms.
Pro Tip: You can also chop just the potatoes in the mixing bowl first, transfer them to a fine-mesh strainer, and squeeze out the excess moisture really well.
Then chop the onion and mix everything together.
Heat a splash of oil in a skillet over medium heat. For each potato pancake, drop 1 heaped tablespoon of the mixture into the skillet, flatten it slightly with the back of the spoon, and cook until the edges start to turn golden brown.
Flip with a spatula and fry the other side until it’s crisp and golden brown, too.
Once cooked, transfer the pancakes to a wire cooling rack or a plate lined with paper towels to drain any excess oil.
Plate them up and serve immediately while they’re hot and crispy.
Enjoy!
I hope you have so much fun making these!
If you loved this quick recipe for crispy potato pancakes, you might also enjoy my delicious ground beef empanadas! 🙂
Happy cooking,
Christoph
P.S. Never want to miss a new recipe? Come follow along on Pinterest or Instagram ❣
Classic Crispy German Potato Pancakes (Kartoffelpuffer)
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Zutaten
- 500 g starchy potatoes (like Russets) weighed after peeling
- 1 yellow onion
- 1 egg
- 40 g breadcrumbs
- 1 tsp salt
- pinch black pepper
For frying:
- etwas canola oil or sunflower oil
Zubereitung
- First, peel the potatoes and cut them into chunks. Peel the onion and quarter it.
- Add both to the mixing bowl (or food processor), then toss in the remaining ingredients: the egg, breadcrumbs, salt, and pepper.
- Chop everything for 5 sec / Speed 5.
- Pour off a bit of the excess liquid. Pro tip: You can also blend just the potatoes first, transfer them to a fine-mesh strainer, and squeeze out all that moisture really well! Then chop the onion and mix everything together.
- Heat a little oil in a skillet. For each pancake, scoop a heaped tablespoon of the mixture into the skillet, press it flat with the back of your spoon, and fry over medium heat until the edges start to brown. Flip with a spatula and cook the other side until beautifully golden brown and crispy.
- Transfer the cooked pancakes to a wire cooling rack or a paper-towel-lined plate to drain off any excess oil.
- Plate them up and serve immediately while hot and crispy. Enjoy!
Notes
- Feel free to add a pinch of nutmeg for a cozy touch of warmth.
- Sweet applesauce is a traditional favorite for serving alongside these crispy pancakes.
- For a savory twist, try serving them with a delicious herb dip (Kräuterquark) and smoked salmon!
- A fresh green side salad rounds out the whole meal perfectly.
Classic Crispy German Potato Pancakes (Kartoffelpuffer)
Click stars to rate now
Zutaten
- 500 g starchy potatoes (like Russets) weighed after peeling
- 1 yellow onion
- 1 egg
- 40 g breadcrumbs
- 1 tsp salt
- pinch black pepper
For frying:
- etwas canola oil or sunflower oil
Zubereitung
- First, peel the potatoes and cut them into chunks. Peel the onion and quarter it.
- Add both to the mixing bowl (or food processor), then toss in the remaining ingredients: the egg, breadcrumbs, salt, and pepper.
- Chop everything for 5 sec / Speed 5.
- Pour off a bit of the excess liquid. Pro tip: You can also blend just the potatoes first, transfer them to a fine-mesh strainer, and squeeze out all that moisture really well! Then chop the onion and mix everything together.
- Heat a little oil in a skillet. For each pancake, scoop a heaped tablespoon of the mixture into the skillet, press it flat with the back of your spoon, and fry over medium heat until the edges start to brown. Flip with a spatula and cook the other side until beautifully golden brown and crispy.
- Transfer the cooked pancakes to a wire cooling rack or a paper-towel-lined plate to drain off any excess oil.
- Plate them up and serve immediately while hot and crispy. Enjoy!
Notes
- Feel free to add a pinch of nutmeg for a cozy touch of warmth.
- Sweet applesauce is a traditional favorite for serving alongside these crispy pancakes.
- For a savory twist, try serving them with a delicious herb dip (Kräuterquark) and smoked salmon!
- A fresh green side salad rounds out the whole meal perfectly.
