“I make this every Christmas and literally have to make it in the dead of the night and then hide it from my family if I want any of it to make it out of the house! Hahaha. Self control just doesn’t exist when it comes to this stuff!”

Transfer cooked pancakes to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Sprinkle lightly with extra salt if desired.
Serve immediately while hot and crispy, with applesauce, sour cream, or your favorite accompaniments.

Tips for Success

• Keep them crispy: Work quickly once the potatoes are shredded to prevent discoloration and sogginess.

  • Oil temperature: If the oil isn’t hot enough, pancakes will absorb oil and become greasy. Test with a small bit of batter—it should sizzle immediately.

  • Make them ahead: Keep cooked pancakes warm in a 250°F (120°C) oven on a wire rack until all are fried.

  • Variation: Add a finely grated garlic clove or a pinch of smoked paprika to the batter for extra flavor.

  Serving Ideas

  • Traditional German style: With a generous dollop of applesauce and a sprinkle of cinnamon.

  • Savory breakfast: Top with a poached or fried egg and fresh dill.

  • Elegant appetizer: Serve mini pancakes with crème fraîche, smoked salmon, and capers.

  • Hearty side: Perfect alongside roast chicken, pork schnitzel, or a simple green salad.

  Guten Appetit! Enjoy these golden, crispy potato pancakes fresh from the pan for a