Crispy Herb-Infused German Potato Pancakes

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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If you're looking for a crispy, flavorful twist on the classic potato pancake, these Crispy Herb-Infused German Potato Pancakes are a must-try. Packed with savory herbs and a satisfying crunch, they're perfect for breakfast or as a side dish.

Ingredients for Crispy Herb-Infused German Potato Pancakes

Russet potatoes are ideal here because they have a high starch content, which helps achieve that perfect crispiness. Onion adds a subtle sweetness and depth to the pancakes. Eggs act as a binder, holding everything together while adding richness. All-purpose flour provides structure to the pancake mixture. Salt and black pepper are essential for seasoning. Dried dill and dried parsley introduce earthy, herbaceous notes. Garlic powder infuses a gentle warmth. Finally, vegetable oil is perfect for frying due to its neutral flavor and high smoke point.

Tips & Tricks

  • Grate the potatoes last to minimize browning. If they do brown, don't worry too much; they'll still taste great.
  • Squeeze the potatoes thoroughly; any excess moisture can result in soggy pancakes.
  • Keep your pan at the right temperature. Too hot, and they burn; too cold, and they absorb oil and become greasy.

Serving Suggestions

These potato pancakes are delicious served with a generous dollop of sour cream. For a fresh touch, add a sprinkle of freshly chopped chives or green onions. They also pair well with smoked salmon or a side of applesauce for a sweet contrast.

Frequently Asked Questions

Can I make these pancakes ahead of time?
Yes, you can prepare them ahead and reheat in the oven at 350°F for about 10 minutes to regain their crispiness.
What if I don't have russet potatoes?
You can use Yukon Gold potatoes, though the texture might be slightly different.
Can I freeze these pancakes?
Absolutely! Freeze them in a single layer before transferring to a zip-top bag. Reheat in the oven straight from the freezer.

Crispy Herb-Infused German Potato Pancakes Recipe Walkthrough

Start by peeling your russet potatoes and using a box grater to grate them. It's a bit of a workout, but worth it! Once grated, place them into a clean kitchen towel and squeeze out as much moisture as you can. This step is crucial for achieving a crispy pancake.

Transfer your now dry potatoes to a large mixing bowl. Grate a medium onion and add it to the bowl, along with two large eggs, a quarter cup of all-purpose flour, a teaspoon of salt, half a teaspoon of black pepper, a teaspoon each of dried dill and dried parsley, and half a teaspoon of garlic powder. Mix everything thoroughly until well combined.

Heat some vegetable oil in a large skillet over medium-high heat until it starts to shimmer. This indicates it's hot enough for frying. Take about a quarter cup of your potato mixture and gently place it into the hot oil. Use a spatula to flatten it slightly. Continue adding more pancakes to the pan, but make sure to leave some space between them so they don't stick together.

Fry the pancakes for about 3-4 minutes on each side, or until they're golden brown and crispy. Once they're done, remove them from the skillet and let them drain on a paper towel-lined plate. This helps to get rid of excess oil and keeps them crispy. Repeat with the remaining batter.

Why You'll Love This Recipe

  • A delightful combination of crispy exteriors and tender insides.
  • Infused with aromatic herbs for a unique flavor profile.
  • Simple to prepare with a handful of pantry staples.
  • Perfect for any meal—breakfast, lunch, or dinner.

Ingredients

2 lbs russet potatoes
1 medium onion, grated
2 large eggs
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp dried dill
1 tsp dried parsley
1/2 tsp garlic powder
Vegetable oil for frying
Sour cream for serving

Step-by-step Instructions

1. Peel and grate the potatoes using a box grater, then squeeze out excess moisture with a clean kitchen towel.
2. Transfer grated potatoes to a large bowl and add grated onion, eggs, flour, salt, pepper, dill, parsley, and garlic powder. Mix thoroughly until combined.
3. In a large skillet, heat vegetable oil over medium-high heat until shimmering.
4. Spoon 1/4 cup of the potato mixture into the oil, flattening slightly with a spatula. Repeat with additional batter, leaving space between pancakes.
5. Fry until golden brown and crispy, about 3-4 minutes per side.
6. Remove and drain on a paper towel-lined plate. Repeat with remaining batter.
7. Serve hot with a dollop of sour cream.

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