Potato pancakes
Instructions
FAQ: Questions about potato pancakes
We have gathered answers to the most common questions about potato pancakes. Learn which potatoes to choose, how to freeze your pancakes, and much more.
Russet potatoes are your top choice for potato pancakes because their high starch content helps them stick together and crisp up when fried. If you cannot find Russets, Yukon Gold or Katahdin potatoes are also good options. You can grate the potatoes by hand or use a food processor to ease the effort. The important thing is to use starchy potatoes that hold up well and have a satisfying crunch.
Yes, you can prepare potato pancakes in advance. Cook them, let them cool, and then store them in the fridge in an airtight container. When ready to eat, reheat them in the oven or a pan until warm and crispy. For freezing, place the cooled pancakes flat on a baking sheet, freeze until solid, and then put them into freezer bags.
Potato pancakes can be frozen easily. Cook them until golden, let them cool, and then lay them flat on a baking sheet to freeze. Pack them into freezer bags or containers after about two hours or once solid. When you are ready to eat them, heat your oven to 175 °C. Put the frozen pancakes on a baking sheet and bake for 15 minutes. They will come out hot and crispy, just like freshly made.
Ingredients
|
Peeled potatoes
|
350 g |
|---|---|
|
Courgette
|
150 g |
|
Red onion, finely chopped
|
1 |
|
Garlic cloves, finely chopped
|
2 |
|
Parsley, finely chopped
|
100 ml |
|
Egg
|
1 |
|
Wheat flour
|
2 tbsp |
|
Coarse salt
|
1 tsp |
|
Freshly ground pepper
|
|
| 25 g |
To serve
|
Smoked salmon, crème fraiche, and herbs
|
|---|
Other recipes
Tips: Get the best potato pancakes
Use our helpful tips and suggestions to make the best potato pancakes.
Remove excess water
Remove as much water as possible from the potatoes and courgette to get that perfect crunch in your potato pancakes. Coarsely grate them and use a tea towel to squeeze out as much liquid as possible. This is very important, as it helps achieve a crispy texture and prevents any sogginess. Once dry, mix your ingredients and fry the pancakes in a pan with melted butter over medium-high heat. This method ensures a golden and crisp outside with a tender inside. Furthermore, less moisture helps the ingredients bind together better and reduces the risk of the pancakes falling apart during cooking.
Uniform potato pancakes
If you want your potato pancakes to be the same size, use a measuring cup or ice cream scoop to measure the batter. This also ensures each pancake cooks at the same rate, giving you a batch where every piece is just right.
Make classic potato pancakes with courgette
Potato pancakes are a beloved comfort food enjoyed worldwide. Our simple recipe allows you to easily prepare this cosy dish in your own kitchen. Combining potatoes, courgette, red onion, and parsley, these pancakes are bursting with flavour. Serve them as a delicious side dish for a warm dinner or as a savoury lunch treat.
If you want to see potatoes in action, we have plenty of other recipes in our collection. Try these classic Hasselback potatoes, homemade gnocchi, and rosemary-roasted potatoes.
The perfect combination of vegetables and herbs
Pairing the potatoes with a few delicious vegetables and herbs makes all the difference. When cooked, finely grated courgette melds seamlessly with the potatoes, offering a tender and soft interior. Biting through the crunchy crust, the courgette gives a subtle sweetness that works wonderfully opposite the potatoes. The sharp, piquant flavour of fresh red onion and the bright, herbal notes of chopped parsley add depth and complexity, making every bite even more scrumptious.
Discover the classic “Kartoffelpuffer”
Potato pancakes, also called “Kartoffelpuffer” in Germany, are popular in many cultures, but their origins are a bit unclear. These pancakes are a European favourite, with each area putting its own spin on the basic recipe. Unlike “Rösti”, which may use cooked potatoes, “Kartoffelpuffer” are made from raw, grated potatoes. This gives them a crispy exterior and soft interior when fried. They are typically mixed with eggs and onions to create a flavourful batter. In our version, we have added courgette to give this traditional dish a bit more refreshing twist.
Pair with smoked salmon, crème fraiche, and herbs
While there are plenty of sides you can serve alongside these courgette potato pancakes, we enjoy them best with smoked salmon, crème fraiche, and fresh herbs. To serve, simply layer the smoked salmon on top of a warm pancake, add a dollop of crème fraiche, and sprinkle with finely chopped herbs. This presentation not only looks gourmet but also brings together a range of flavours and textures that will surely please your palate.
The rich, oily nature of smoked salmon complements the crispy, earthy texture of the potato pancakes beautifully. The smoky flavours enhance the subtle sweetness of the potatoes, providing a delightful contrast. The addition of crème fraiche balances the smokiness of the salmon and the starchiness of the pancakes, adding a luxurious smoothness to each bite. Finally, fresh herbs add both freshness and colour, and whether you use dill, chives, or parsley is entirely up to you.
Add your own touch
If you want to experiment with this recipe, try adding a teaspoon of garlic powder, paprika, or Cajun seasoning to give the potato pancake batter a savoury boost. Garlic powder lends a subtle, aromatic warmth that permeates through the pancakes, complementing both the potatoes and the toppings. Paprika adds a mild, peppery flavour that can elevate the taste with a gentle kick – you can use either sweet or smoked. For those who enjoy a bit of heat and a mix of spices, Cajun seasoning is an excellent choice. It combines garlic, onion, peppers, and herbs, introducing a vibrant and slightly spicy note.
Add other vegetables like diced sweet red peppers or spring onions to give the pancakes a bit more bite. Mushrooms, leeks, and corn are also popular choices for your potato pancakes, so play around with the types of vegetables you prefer.