Kartoffelpuffer

Golden, jagged-edged pancakes that crunch with every bite, revealing a tender potato center. The aroma of browned onion and nutmeg evokes traditional village kitchens in the heart of winter.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 543
• Protein: 10 g
• Carbs: 59 g
• Fat: 28 g

Ingredients

• 1000 g Potato ( peeled and grated )
• 1 piece Onion ( grated )
• 2 piece Egg ( beaten )
• 40 g Wheat flour
• 1 pinch Nutmeg
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 100 ml Sunflower oil ( for frying )
• 200 g Reduced-sugar apple sauce optional ( for serving )

Instructions

1. Preparing the base

   Grate the peeled potatoes and onion using the large holes of a box grater. The mixture should consist of distinct strands.

2. Extracting moisture

   Place the grated vegetables in a clean cloth. Squeeze forcefully to extract as much water as possible. The vegetables must be dry to the touch to ensure crispiness.

3. Binding the batter

   In a mixing bowl, combine the vegetables with the eggs, flour, sea salt, pepper, and a pinch of nutmeg. The batter should be bound but not liquid.

4. Cooking and browning

   Heat the oil in a pan. Drop spoonfuls of batter, flattening them with the back of a spoon. Fry until the edges are deep brown and the surface is rigid.

Chef's tips

• Squeeze the vegetables in a cloth; it is the only way to avoid a spongy pancake.
• Do not overcrowd the pan: if the pancakes touch, they will boil instead of frying.

Storage

Store for 2 days in the fridge. Reheat in a pan without adding fat to restore the crispiness.