Kartoffelpuffer

Ingredients

• 2 lb russet potatoes
• 1 whole onion, medium
• 1 whole egg
• 3 tbsp all-purpose flour
• ½ cup vegetable oil for frying
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Line a cutting board with clean kitchen towels and place a medium bowl next to it. Peel the potatoes and onion with a vegetable peeler, removing the thin outer skin and stopping when you hit the white flesh beneath.

2. 2

   Using the small holes of a box grater, grate the peeled potatoes and onion directly onto the towels, working quickly so the potatoes don't turn brown. You'll end up with a pile of shredded raw potato and onion.

3. 3

   Gather the corners of the towels and twist tightly to squeeze out as much liquid as possible—this moisture must come out, or the pancakes will be soggy. Twist hard for about 10 seconds until very little liquid drips.

4. 4

   Transfer the squeezed potato mixture to the bowl and break the egg into it, then sprinkle 3 tablespoons flour, 1 teaspoon salt, and a pinch of black pepper on top. Stir with a fork until no flour streaks remain and the mixture holds together.

5. 5

   Place a 12-inch skillet over medium-high heat and pour in 0.5 cup vegetable oil. Wait 90 seconds until the oil shimmers and slides quickly when you tilt the pan, indicating it is ready to fry.

6. 6

   Using two spoons or an ice-cream scoop, drop a mound of potato mixture (about 2 tablespoons) into the hot oil and immediately flatten it with the back of a spoon into a thin patty about 3 inches wide. Repeat across the pan, leaving 1 inch between each patty—you should fit 4–5 per batch.

7. 7

   Fry for 3–4 minutes without moving them, watching until the bottoms turn the color of warm honey with darker brown edges. Look for a golden crust forming before you flip.

8. 8

   Using a thin metal spatula, slide it underneath each pancake, flip it in one smooth motion, and press gently to flatten it again. Fry the second side for another 2–3 minutes until it matches the color of the first side.

9. 9

   Transfer the finished pancakes to a plate lined with paper towels to drain any excess oil. Let them sit for 1 minute, then taste one—adjust salt and pepper if needed.

10. 10

    Repeat steps 6–9 with the remaining potato mixture until all is fried. Keep finished pancakes warm on a serving platter while you cook the remaining batches.

11. 11

    Arrange the warm Kartoffelpuffer on a platter and serve immediately with sour cream or unsweetened applesauce on the side for dipping.

Tools you’ll need

• vegetable peeler
• cutting board
• kitchen towels
• box grater (small holes)
• medium bowl
• fork
• 12-inch skillet
• cooking thermometer (optional, to verify oil temperature)
• two spoons or ice-cream scoop
• thin metal spatula
• plate lined with paper towels
• serving platter

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