Kartoffelpuffer (German Potato Pancakes)

Ingredients

Potatoes

4 large, peeled and grated

Onion

1 medium, grated

Egg

1, beaten

All-purpose flour

1/4 cup

Salt

1 teaspoon

Vegetable oil

1/2 cup (for frying)

Sour cream

1 cup (for serving)

Applesauce

1 cup (for serving)

Instructions

1. Begin by squeezing out excess moisture from the grated potatoes using a clean kitchen towel. This step is crucial for achieving a crispy texture.
2. In a large mixing bowl, combine the well-drained grated potatoes, grated onion, beaten egg, flour, and salt. Stir until all ingredients are evenly incorporated.
3. In a large skillet, heat the vegetable oil over medium heat until shimmering.
4. Using a spoon, drop generous spoonfuls of the potato mixture into the hot oil, flattening each with the back of the spoon to shape into pancakes.
5. Fry the pancakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the skillet to ensure even cooking.
6. Once cooked, transfer the pancakes to a paper towel-lined plate to absorb any excess oil.
7. Serve the Kartoffelpuffer hot, accompanied by a dollop of sour cream and a side of applesauce for a delightful contrast of flavors.