Variations of potato pancakes are extremely popular in many parts of the world, including the United States. Now, you can make them at home with this simple recipe for German potato pancakes.

Top Reviews from Allrecipes.com
Review 1:”I love them! However, in Germany, potato pancakes are not served with gravy. They are served with sour cream and or applesauce. Always applesauce; but it depends upon your region or affiliation in Germany whether the sour cream comes into it. Spatzle are served with gravy. I don’t doubt though, that you can eat them whatever way you enjoy them.
Review 2:”This is the first recipe for potato pancakes that is close to my dads. My dad never used onion, not sure why, I was a teenager when he and my mom died. We used peaches on ours, the syrup was just sweet enough and the peaches were awesome. The peaches are best cold. Thanks
Review 3:”Very close to my German grandmother’s recipe. It was tradition in our house that we kids grated the potatoes on a flat square grater. These were served with pot roast with ginger snap gravy which may sound strange but is wildly delicious. The family was from Heidelberg. This is my favorite meal of all time!

2 1/2 pounds starchy potatoes, peeled and very finely grated
1 small yellow onion, very finely grated
2 large eggs
1/4 cup all-purpose flour (or more if needed)
1 teaspoon sea salt
neutral-tasting oil for frying

Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean dish towel and wringing out the liquid.
Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture. Add a little more flour if needed. Do no let the mixture sit for long before using it, use it immediately.
Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon. Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden. Place them briefly on paper towels.
Serve immediately while hot with applesauce, fruit compote or powdered sugar. For a savory version serve with herbed yogurt, quark or creme fraiche or with meat and gravy as part of a meal.