Isn't it amazing how a few simple ingredients can create such a flavourful family favourite -German Potato Pancakes?
By the way... if you are looking for a lower carb substitute for potato pancakes - check out my Fried Sauerkraut Cakes. They clock in at 6 carbs per pancake instead of 27 and you can use the same toppings.
Many cultures have a potato pancake version and since there aren't many ingredients there isn't really much variation in them. The biggest variation is onion? or no onion? I went with the onion this time. Our family recipe doesn't have onion but a girlfriend made a batch and sent us over some for a treat. We liked them so much we may have to go with the onion version from now on!
I use a mandolin to grate the potatoes. I find long thin strips make the best texture. You can use a box grater or a grater disc in your food processor. You want the potato to have some texture so be careful with a food processor that you don't grate it too finely.
Topped with a bit of sour cream or apple sauce they can be a meal on their own.
I also made an Apple/Onion Sauerkraut with Sausage and Pretzel Sausages to go with them.
These reheat very nicely so make lots- they make fantastic leftovers too!
Wine Pairing with German Potato Pancakes
Well... some things just cry out for beer- so in honour of Oktoberfest that would be my first recommendation.
If beer is not your thing then a white wine that uses orchard fruit or ripe apple in its description would be good. This could be an unoaked Chardonnay, a Sparkling, a Vouvray (same as Chenin Blanc). Some ripe Rieslings can also have this profile.
For a red.... look for a German Spatburgunder (Pinot Noir). This is one of Germany's most common red wines- fruity, a bit earthy and a bit spicy. It tends to be a bit softer and rounder than a New Zealand Pinot but it is very versatile.
German Potato Pancakes
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Save Print Pin FacebookIngredients
- 5 medium potatoes I like Yukon Gold
- 3 medium onions
- 4 generous Tbsps flour
- 1 teaspoon salt
- vegetable oil for frying
Instructions
- Peel and dice onions.
- Peel and grate potatoes. (See notes above).
- Mix onions, potatoes, flour and salt in a large bowl.
- Heat vegetable oil in one or 2 large skillets. Pour about ¾-1 cup of potato mixture into the pan. Flatten with a spatula. Don't over crowd the pancakes.
- Cook uncovered on low heat about 10 minutes per side. Check for doneness since the thickness of the pancake can affect cook time.
- Serve with a sour cream and/or apple sauce on the side.
Kelly Rose Bailey
What adjustments do I need to make to if I want to omit the onions?
Carolyn Hetke
I would say you should add 2 eggs and increase the flour to 6 or 7 TBsps. Start with 6 and see if the pancake will hold together. If not add the 7th.
ralph hetke
Very good
Shelley
If you like spicy, add a few crushed chilies.
thewineloverskitchen
Good idea! You could also use a hot sauce as a condiment to spice them up!