Kartoffelpuffer

Ingredients

• 800 gstarchy potatoes — grated and squeezed dry
• 1onion — grated
• 2eggs
• 3 tbspall-purpose flour
• for fryingneutral oil
• applesauce — to serve
• to tastefine sea salt and black pepper

Method

1. Peel the 800 g of starchy potatoes and the onion. Grate them using the coarse side of a box grater, or use a food processor with a grating attachment for quicker results. Transfer the grated mixture to a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial to ensure the Kartoffelpuffer are crispy and not soggy.
2. In a large mixing bowl, combine the grated potatoes and onion with 2 eggs and 3 tablespoons of all-purpose flour. Mix thoroughly until the ingredients are well incorporated. Season the mixture generously with fine sea salt and freshly ground black pepper to taste, ensuring the seasoning is evenly distributed.
3. Heat a large frying pan over medium-high heat and add enough neutral oil to cover the bottom of the pan generously. You can also add a knob of butter for flavor, as Rhineland cooks often do. Wait until the oil shimmers, indicating it's hot enough for frying.
4. Using a spoon, scoop a portion of the potato mixture and carefully place it in the hot oil, flattening it slightly with the back of the spoon to form a round pancake about 1 cm thick. Fry the Kartoffelpuffer in batches, ensuring not to overcrowd the pan, which would lower the oil temperature and result in less crispy pancakes.
5. Cook each Kartoffelpuffer for about 3-4 minutes on each side, or until they are golden brown and crispy. The edges should be crunchy, and the center should feel firm when pressed lightly with a spatula. Adjust the heat as necessary to maintain an even cooking temperature.
6. Once cooked, transfer the Kartoffelpuffer to a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining potato mixture, adding more oil to the pan if needed.
7. Before serving, taste one of the Kartoffelpuffer and adjust the seasoning with more salt if necessary. Serve the Kartoffelpuffer immediately while hot, accompanied by applesauce on the side. Enjoy them with a slice of bread or a Brezel for a traditional Rhineland meal.