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Potato Pancakes - Kleindeutsch

Updated: May 10, 2023

Potato Pancakes


  • 1 lb (about 3-4 medium-sized) Potatoes, peeled and grated

  • 1/2 small Onion, finely grated or minced

  • 1 large Egg, lightly beaten

  • 2-3 tablespoons of All-purpose Flour

  • 1/2 teaspoon Baking Powder

  • Sea Salt and Pepper, to taste

  • 2 tablespoons of Unsalted Butter, for frying

  • Vegetable Oil, for frying

  • Optional toppings: applesauce, sour cream, or smoked salmon


  • Place the grated potatoes in a kitchen towel, and squeeze out as much moisture as possible. This is crucial to achieving crispy pancakes.

  • In a large mixing bowl, combine the grated potatoes, grated onion, beaten egg, all-purpose flour, baking powder, 1 teaspoon of No. 31 Kleindeutsch Spice Blends, salt, and pepper. Mix well to form a thick, homogeneous batter. If the mixture appears too wet, add a little more flour, one tablespoon at a time.

  • Heat about 1/4 inch of vegetable oil in a large non-stick frying pan over medium-high heat. When the oil is hot and carefully drop spoonful's of the potato mixture into the pan, using the back of a spoon to flatten each pancake.

  • Fry the potato pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. Be sure to keep an eye on the heat, as the pancakes can brown quickly.

  • Use a slotted spatula to transfer the cooked pancakes to a plate lined with paper towels.

  • Serve the German potato pancakes hot with your choice of toppings.

Michel's tips for super crispy potato pancakes

The potatoes that use will make a huge difference. Try to get a great frying potato - Russet or White.

When grating your potatoes, do it as quickly as possible, and be sure to squeeze out all the water that will have resulted from grating them (use a bowl to catch the liquid). I recommend getting a kitchen towel, putting a handful of grated potatoes on it, wrapping it up, and squeezing out the water into a different bowl. You want the potatoes to be as dry as possible, otherwise, when frying, you are actually steaming them.

Please don't omit the onions if possible. Use small pieces or onion powder if big slices are not for you. The onion notes really add to the flavor. Omit if allergies of course.

Be sure to use both the butter and oil for frying. This is a classic Julia Child technique to use when sauteing.

Don't over crowd the frying pan as this will result in steaming, not frying.

Enjoy the amazing flavors from this spice blend and be sure to try others as well.

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