Kartoffelpuffer

Ingredients

• 1kg starchy potatoes, peeled
• 1 onion
• 2 eggs
• 3/4 cup flour
• 1 tsp salt
• 1/4 tsp black pepper
• pinch of nutmeg
• neutral oil, for frying
• applesauce, to serve
• sour cream, to serve (optional)

Before you cook

• Grate the potatoes and onion finely on a box grater.
• Transfer the grated potato and onion to a clean kitchen towel.

Steps

1. Gather the grated potato and onion in the towel and wring it firmly over the sink to remove as much liquid as possible.
2. Let the squeezed-out liquid sit in a bowl for 5 minutes so the starch settles at the bottom.
3. Pour off the watery liquid on top, keeping the white starch at the bottom of the bowl.
4. Mix the reserved starch back into the potato and onion.
5. Add the eggs, flour, salt, pepper and nutmeg.
6. Stir into a thick, cohesive batter.
7. Heat a generous layer of oil in a wide skillet over medium-high heat.
8. Scoop a heaped tablespoon of batter into the pan and flatten it to about 1cm thick.
9. Repeat to fill the pan without crowding.
10. Fry for 4 minutes until deep golden underneath.
11. Flip and fry for another 4 minutes on the other side.
12. Drain on paper towels.
13. Fry the remaining batter in batches, adding more oil as needed.
14. Serve hot with applesauce and sour cream.