German potato pancakes
Ingredients
- 1,000 gPotato (peeled and grated)
- 1 pcOnion (grated)
- 2 pcEgg (beaten)
- 40 gWheat flour
- 1 pinchNutmeg
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 100 mlSunflower oil (for frying)
- 200 gReduced-sugar apple sauce (for serving)
Method
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.
- 1
Grate the peeled potatoes and onion using the large holes of a box grater. The mixture should consist of distinct strands.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 2 days in the fridge. Reheat in a pan without adding fat to restore the crispiness.
