Entree: Germany – Thuringia – Kartoffelpuffer (Crispy fried potato pancakes traditionally served hot with applesauce or sour cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 25 min

Total 55 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled
- 1 small onion, about 4 oz (115 g), peeled
- 2 large eggs, approx. 3.5 oz (100 g) total
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (1 g) ground nutmeg (optional)
- 1/2 cup (120 ml) vegetable oil or clarified butter for frying
- 1 cup (240 g) applesauce, for serving
- 1/2 cup (120 g) sour cream, for serving (optional)

Instructions

1. Grate the potatoes and onion on the coarse side of a box grater or in a food processor. Transfer to a large bowl and squeeze out as much liquid as possible using a clean kitchen towel or fine sieve; reserve the potato liquid.
2. Let the squeezed potato liquid stand for 2 minutes until starch settles to the bottom, carefully pour off the clear liquid and stir the settled starch back into the grated potatoes for better binding.
3. Add the eggs, flour, salt, pepper, and nutmeg to the grated potato mixture and mix until combined.
4. Heat a large skillet over medium-high heat and add enough oil to cover the bottom about 1/8 inch deep. When the oil is hot (a small drop of batter sizzles), spoon heaping 1/4-cup (60 ml) portions of the potato mixture into the pan and flatten gently to form 3- to 4-inch (8–10 cm) pancakes.
5. Fry 3–4 minutes per side, or until deeply golden and crisp, adjusting heat as needed to avoid burning while ensuring the centers cook through. Drain on paper towels.
6. Keep finished pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven while frying remaining batches, adding more oil if the pan becomes dry.
7. Serve hot with applesauce and sour cream on the side.