Mini Potato Pancakes

These Mini Potato Pancakes are incredibly crispy thanks to a few secret ingredients, packed with delicious, well-seasoned flavors, and they come together quickly, especially if you use a food processor (which is optional). Whether served as a savory snack, appetizer, or side dish, their crispy exterior and tender interior make them a crowd-pleasing favorite for any occasion.

Here’s why you’ll love them:

EVERYDAY MAGIC: Basic pantry ingredients like potatoes, onions, flour, and seasonings come together for irresistible comfort food.
EASY: Just shred the potatoes, mix with the batter, drop, and cook – that’s all!
SHORTCUT: If you have a food processor, it shreds the potatoes and onion in minutes.
EXTRA CRISPY: Follow my tips to remove excess moisture from the potatoes and add cornstarch and baking powder to the batter for crispy outsides and fluffy insides.
EXCEPTIONALLY SEASONED: These potato pancakes are flavored with not just salt and pepper, but also garlic, paprika, parsley, and dill.
NOT GREASY: Less oil means crispy pancakes that aren’t greasy.
VERSATILE: You can add vegetables, meat, or cheeses – check out the variations section!
CROWD PLEASER: Whether as a side dish at a holiday gathering or the star of a weekend brunch, these potato pancakes are sure to impress. Keep them warm in the oven so you can serve them all at once!

MINI POTATO PANCAKE INGREDIENTS

You only need a few basic ingredients to make this amazing potato pancakes recipe. Let’s check out what you need (you can find the measurements in the printable recipe card at the bottom of the post):

Russet Potatoes: Stick with Russet potatoes for their starchy texture, perfect for achieving crispy pancakes. Peel and grate them using a box grater or food processor.
Onion: Half a yellow onion adds a mild sweetness and moisture to the pancakes.
Eggs: These bind the ingredients together and give structure to the pancakes.
Flour: All-purpose flour thickens the batter and holds the pancakes together while frying.
Cornstarch: A secret ingredient for crispiness, it absorbs excess moisture from the potatoes.
Baking Powder: Helps lighten the texture, making the pancakes fluffier.
Spices: Season generously with salt, pepper, garlic powder, dried parsley, paprika, and dill weed for flavorful pancakes.
Oil for Frying: Choose a neutral-flavored oil with a high smoke point like vegetable oil, canola oil, peanut oil, or avocado oil for frying until golden and crispy.
German potato pancakes go perfectly with a range of accompaniments that enhance their savory, crispy flavor. Check out these delicious options:
Applesauce: A classic choice, the sweet-tartness of applesauce complements the savory potato pancakes and provides a delightful contrast in textures.
Sour Cream: A personal favorite! Potatoes and sour cream are a heavenly combination. The creamy tanginess of sour cream adds richness to the crispy pancakes and brings a cooling touch to each bite.
Smoked Salmon: For a sophisticated twist, serve German potato pancakes with thinly sliced smoked salmon (with horseradish) and a dollop of creamy dill sauce. It makes for a flavorful appetizer or brunch offering.
Horseradish Sauce: Whip up a quick and easy horseradish sauce in less than 5 minutes! Creamy, tangy, with a perfect kick of heat, it brightens up the crispy potato pancakes wonderfully.

STORING LEFTOVER MINI POTATO PANCAKES

Refrigerated potato pancakes can become soft when reheated, so I recommend freezing them instead. Here’s how to store leftover German potato pancakes:
Cool Completely: Let the potato pancakes cool completely at room temperature.
Transfer to Airtight Container: Place the cooled pancakes in an airtight container.
Refrigerate: Store them in the refrigerator for up to 3-4 days.

CAN YOU FREEZE MINI POTATO PANCAKES?

Absolutely, you can freeze potato pancakes for later use. Here’s how:

1. Flash Freeze: Arrange cooled pancakes in a single layer on a baking sheet and freeze for 1-2 hours until solid.
2. Packaging: Once frozen, transfer the pancakes to a freezer-safe bag or airtight container. Squeeze out excess air and seal tightly.
3. Freeze: Store the frozen potato pancakes in the freezer for up to 3 months.
4. Reheating: When you’re ready to enjoy them, reheat the frozen potato pancakes directly from the freezer. Bake at 400°F (175°C) for approximately 15-20 minutes, or until they’re heated through and crispy.

HOW TO REHEAT RECIPE FOR MINI POTATO PANCAKES

Here are different ways to reheat your potato pancakes:

Oven: Preheat to 400°F (200°C) and heat for 5-10 minutes until they’re warm and crispy.
Air Fryer: Set your air fryer to 375°F (190°C) and cook in a single layer for about 5 minutes, flipping halfway through, until they’re warm and crispy.
Stove: Warm them up in a skillet over medium heat with a little oil until they’re heated through and crispy on the outside.
Microwave: While it’s not the best option for maintaining crispiness, you can use the microwave if crispiness isn’t a priority. Just be aware that they might not retain their crispy texture as well.

Love pancakes? Be sure to check out these other delicious pancake recipes!

Mini Potato Pancakes

TOTAL TIME: 35 MINUTES
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
SERVINGS: 12 PANCAKES

INGREDIENTS

2 ½ pounds Russet potatoes
1/2 large yellow onion
2 eggs
1/4 cup all-purpose flour
1 tbsp cornstarch
1/2 tsp baking powder
1 tsp salt, garlic powder, dried parsley
1/4 tsp pepper, paprika, dill weed
canola, avocado or vegetable oil for pan frying

For serving:

Applesauce, or Sour cream

INSTRUCTIONS

Prep:

1. Preheat your oven to 250°F.
2. Place a metal cooling rack inside a large baking sheet (this will keep your pancake batches warm); set it aside.
3. Grate your onion and potatoes. You can use the medium-sized holes of a box grater or a food processor with a grating disc (if you have one, it’s easier). Begin by grating the potatoes, followed by grating the onion. You don’t need to separate them.
4. Transfer the grated potatoes and onion onto a cheesecloth or a clean kitchen cloth. Set them aside.

Remove water:

1. Firmly twist the cheesecloth or towel over the sink to squeeze out as much liquid as you can. Repeat this a few times until hardly any liquid comes out.
2. Transfer the onion and potatoes to a dry kitchen cloth and gently pat them dry. Then, set them aside.

Make batter:

1. In a large bowl, crack the eggs and whisk them.
2. Add the flour, cornstarch, baking powder, and spices to the bowl. Whisk them together with the eggs.
3. Add the grated potato and onion mixture to the bowl. Stir until everything is coated.
4. Now, use your clean hands to combine everything well, but don’t overdo it.
5. Note: The mixture should be thick and slightly wet, but not too runny. If it’s too runny, add more flour, just a teaspoon at a time, until it thickens.
6. If the batter becomes too wet or separates while making the pancakes, gently stir it to mix everything back together.

Drop and Flatten:

1. Heat about 1/8 to 1/4 inch of oil in a cast iron skillet over medium-high heat.
2. Once the oil is hot, spoon three 1/4-cup portions of batter into the skillet.
3. Use the back of a spatula to gently flatten each mound into pancakes that are about 1/2 inch thick and 3 inches wide.

Cook:

1. Pan-fry the potato pancakes until they’re golden brown and cooked through, which takes about 3 minutes per side. Adjust the heat as needed.
2. Transfer the cooked pancakes briefly to paper towels to soak up any excess oil.
3. Then, move them to the wire rack you prepared earlier and keep them warm in the oven while you cook the rest of the pancakes.
4. Repeat this process until you’ve used up all the batter.

Serve:

1. Serve the potato pancakes with freshly cracked salt and pepper according to your taste preference (I usually prefer more salt).
2. You can also serve them with sour cream and/or applesauce on the side.

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