This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.

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  • Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

  • Turn oven to low, about 200 degrees F (95 degrees C).

  • Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

283 calories; 6.5 g protein; 46.7 g carbohydrates; 31 mg cholesterol; 414.8 mg sodium. Full Nutrition

Reviews (202)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2003
Oh so good! A true German potato pancake is "grated" as the recipe states, not shredded. Shredding produces something that's more like a hash brown. Make sure to not only drain the liquid, but to actually squeeze out the water in a kitchen towel. Time consuming, yes, but well worth the effort. Read More
(527)

Most helpful critical review

Rating: 2 stars
02/17/2003
This is so similar to a recipe I used to make years ago I used to love it. Maybe I messed up somehow or maybe I have pretty much just got away from greasy food. To me this was way too greasy. My grandkids didn't like it either. Read More
(26)
262 Ratings
  • 5 star values: 173
  • 4 star values: 72
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/16/2003
Oh so good! A true German potato pancake is "grated" as the recipe states, not shredded. Shredding produces something that's more like a hash brown. Make sure to not only drain the liquid, but to actually squeeze out the water in a kitchen towel. Time consuming, yes, but well worth the effort. Read More
(527)
Rating: 5 stars
12/14/2003
I loved this recipe due to it's simplicity and nutritional value. Cooking spray worked well rather than oil to fry. I added herbs and used my food processor. Read More
(258)
Rating: 4 stars
10/15/2003
My boyfriend and I both enjoyed these. I will definitely make them again. We didn't use the onion since he doesn't like them. But to keep the pancakes from tasting bland, we used some dry minced onion and put a lot of salt and pepper and fajita seasoning along with parsley to add a little color. I had to add an extra couple of tablespoons of flour to thicken it up a little. Read More
(194)
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Rating: 5 stars
12/14/2009
I love this recipe!! I just sauté the onions in olive oil before adding them to the potatoes, then I lay out the potatoes in a baking dish and bake in the oven (325° for about 45 min.) Just GREAT!!! Read More
(86)
Rating: 4 stars
10/15/2003
yummy try a food processor for shredding the potatoes much faster...:) Read More
(49)
Rating: 4 stars
10/15/2003
Very Tasty. My husband LOVED them. We ate them for breakfast with applesauce. I used "baking" potatoes and it made A LOT more than 2-3 servings. I had to add an extra egg and extra flour and will add more salt next time. Read More
(46)
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Rating: 5 stars
12/01/2010
I was looking for a recipe for potato pancakes like my mother made years ago. Several of the reviews said to "grate" the potatoes and not shred them but they didn't mention how to grate them. Use the smallest side of your box grater. The potatoes should be like a mush. Then grate the onions the same way using regular onions not green. Putting the grated potatoes in a sieve was a new one for me but sounds like good advice if you will also press down on the potatoes after they have dripped off on their own. My mother fried them in bacon grease so I guess she got more flavor in them that way. She cooked them in an iron skillet. I have never made them successfully like she did because I think I'm afraid to get the pan hot enough. The four pictures of this recipe all showed shredded potatoes. If I ever make them successfully, I will send you a picture. Read More
(35)
Rating: 2 stars
02/17/2003
This is so similar to a recipe I used to make years ago I used to love it. Maybe I messed up somehow or maybe I have pretty much just got away from greasy food. To me this was way too greasy. My grandkids didn't like it either. Read More
(26)
Rating: 5 stars
05/12/2004
Mmmm WONDERFUL! I used about 4 tablespoons of flour though b/c my potatoes were fairly large and added some seasoned salt and nutmeg. Also added some chopped green pepper! YUM!!! Read More
(26)