🇩🇪 GermanyCatalog recipe
Shredded potato and onion pressed into crackling-edged pancakes, fried until the centers stay soft — eaten hot off the pan with applesauce or a savory dip.
For 4 servings.
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Grate the potatoes and onion coarsely; pile into a clean kitchen towel and wring out as much liquid as possible.
💡 Dry shreds are what let the pancake crisp instead of steaming soggy in the pan.
Mix the dried shreds with the egg and flour; season.
Heat a generous film of oil in a skillet until shimmering.
Drop spoonfuls in, flatten to thin rounds, and fry until deep golden and crisp at the edges.
Drain on paper towel and keep warm in a low oven while frying the rest in batches.
Serve hot with applesauce, or sour cream if that's your side of the family.
Grated-potato pancakes have fed German households since potatoes became a kitchen staple in the 18th century, cheap and fast enough for a weekday dinner or a Christmas-market snack fried to order. Families divide sharply on applesauce versus sour cream and rarely change sides once they've picked one.
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