German potato pancakes with apple sauce

German potato pancakes are best with crisp edges and a soft middle. Grated raw potatoes, onion, eggs and a little flour make the batter. Fry a few at a time and serve them straight from the pan with apple sauce.

Potato pancakes remind me of my mum’s and grandma’s kitchens: golden on the outside, soft inside and served with plenty of apple sauce. I still love that combination. The mixture is quick to prepare; frying it in batches takes most of the time.

Which potatoes work best for potato pancakes?

I use 6–7 floury potatoes for this recipe. Peel and finely grate them along with the white onion. The number of potatoes is a guide because their size varies.

How to fry potato pancakes

Mix the grated potatoes and onion with both eggs and the flour. Spoon 2–3 tbsp of the mixture into the hot pan for each pancake and flatten it. Fry for about 3–4 minutes on each side until golden and cooked through. The time depends on their thickness and the heat. Lower the heat if they brown before the centre is cooked.

What goes with German potato pancakes?

Apple sauce is my favourite accompaniment. For a savoury version, try crème fraîche and salmon; sugar beet syrup is another option. For another sweet lunch idea, see my quark fritters with apple sauce.

Easy recipe

German potato pancakes with apple sauce

German potato pancakes are best with crisp edges and a soft middle.

Prep time

15 min

Cook time

30 min

Yield

2 servings

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Ingredients

− 2 +

• 6–7floury potatoes, about 1.1 kg unpeeled
• 1white onion
• 2eggs
• 3 tbspflour
• Salt pepper
• Vegetable oil for frying, as needed for frying
• Applesauce to taste

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Instructions

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1. Grate the potatoes and onionPeel the potatoes and chop them up with a grater or a food processor. Peel and grate the onion too.
2. Mix the batterMix the grated potatoes and onion with both eggs and the flour. Season with salt and pepper.
3. Fry the pancakesHeat vegetable oil in a deep frying pan. Add 2–3 tbsp of the mixture for each pancake and flatten it. Fry for about 3–4 minutes on each side until golden and cooked through. Reduce the heat if they brown too quickly. Repeat with the remaining mixture.
4. Serve with apple sauceDrain the potato pancakes on paper towels or a wire rack and serve with applesauce.

Nutrition per serving

Calories

622 kcal

Protein

19.4 g

Carbohydrates

111.1 g

Sugar

7.1 g

Fat

12.2 g

Saturated fat

2.8 g

Fibre

12.9 g

Salt

0.3 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace