These delicious crispy potato pancakes are a favorite with children and adults alike. Serve sweet with some cinnamon and sugar or apple sauce. It also goes great with sauerkraut or smoked salmon.
Ingredients
2 lbs potatoes waxy, Yukon Gold, Charlotte potatoes
1 onion medium size about 4 oz
2 eggs medium size
3 T AP flour
1 pinch nutmeg optional
1 tsp salt
Oil, clarified butter, or ghee
Instructions
Peel the potatoes and onion. Grate the potatoes finely. The onion can also be grated or finely chopped. Place in a kitchen towel and squeeze out all the starchy water into a bowl. Discard the ingredients into a separate bowl. Pour away the potato water, but keep the starchy remains at the bottom and add them to our potatoes.
Add the eggs, salt, flour and nutmeg (if using) and mix until combined.
Add a generous amount of oil or clarified butter to a large frying pan. The bottom of the pan should be entirely covered. Once the oil is heated, spoon your potato mixture into your pan. It can be one whole patty or several. Press them flat with the back of a fork, as you do not want them to be too thick.
Fry your potato pancakes at medium heat for 5 minutes on each side. They should be a golden color. Test the first one, to check that they are cooked all the way through.
Place the Kartoffelpuffer on a plate lined with kitchen towel or paper towel to soak up the excess oil. You can place them in the oven at a low heat (200°F) to keep them warm while you fry the remaining ones.
These can be served sweet with a sprinkle of sugar or applesauce
Or savory just as is or with sour cream and smoked salmon.
