Kartoffelpuffer

Name: Kartoffelpuffer
Total time: 45 min
Yield: 4 servings
Ingredients: 1000 g Russet potatoes, peeled; 1 Yellow onion; 2 Eggs (large); 40 g All-purpose flour; 1 tsp Table salt; ¼ tsp Ground nutmeg (optional); 1 cup Vegetable oil, for frying; 1 cup Sour cream, for serving (optional)

45 minServes 4$18.01

Grated potato and onion are squeezed dry, bound with egg and a little flour, and fried in thin patties until the edges are lacy and crisp. They are often eaten with applesauce, which is not included here; sour cream is an optional topping.

Ingredients

1000 gRusset potatoespeeledBuy 2.21 lb
1Yellow onionBuy 0.32 lb
2Eggs (large)Buy 1 carton
40 gAll-purpose flourBuy 1 bag
1 tspTable saltBuy 1 canister
¼ tspGround nutmeg (optional)Buy 1 jar
1 cupVegetable oilfor fryingBuy 1 bottle
1 cupSour cream (optional)for servingBuy 1 tub

Method

Grate the potatoes and onion on the coarse side of a box grater into a bowl.
Tip the mixture into a clean kitchen towel and squeeze out as much liquid as possible.
Mix in the eggs, flour, salt, and nutmeg if using.
Heat a thin layer of oil in a large skillet over medium-high heat, drop in heaped spoonfuls of the mixture, and flatten them to about 1 cm.
Fry until deep golden and crisp, 3 to 4 minutes per side, adding oil as needed; drain on paper towels.
Serve hot, with sour cream if you like.