Pan-Fried Potato Pancakes with Applesauce and Sour Cream
Golden pan-fried German-style potato pancakes served with sweet applesauce and tangy sour cream for a classic comforting side or snack. This german-inspired snacks ready in about 35 minutes layers large (about 1 lb) russet potatoes, small yellow onion, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large (about 1 lb) russet potatoes
- 1 small yellow onion
- 1/4 cup all-purpose flour
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp vegetable oil
- 1/2 cup applesauce
- 1/2 cup sour cream
Instructions
- Step 1: Peel and grate 2 large russet potatoes and 1 small yellow onion using the large holes of a box grater. Place grated mixture into a clean kitchen towel and squeeze out excess liquid until mostly dry.
- Step 2: In a large bowl, combine grated potatoes and onion with 1/4 cup all-purpose flour, 1 large beaten egg, 1 tsp salt, and 1/2 tsp black pepper. Mix until fully incorporated.
- Step 3: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Scoop 1/4 cup potato mixture per pancake and flatten into 3-inch rounds in the skillet. Fry for 3-4 minutes per side until golden brown and crispy at the edges.
- Step 4: Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat with remaining batter.
- Step 5: Serve pancakes hot with 1/2 cup applesauce and 1/2 cup sour cream on the side for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Potato Pancakes with Applesauce and Sour Cream take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Pan-Fried Potato Pancakes with Applesauce and Sour Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Pan-Fried Potato Pancakes with Applesauce and Sour Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Potato Pancakes with Applesauce and Sour Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Potato Pancakes with Applesauce and Sour Cream?
German snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
