Kartoffelpuffer (Crispy Potato Pancakes)

Method

1. 1

   Grate the potatoes and onion coarsely; pile into a clean kitchen towel and wring out as much liquid as possible.

   💡 Dry shreds are what let the pancake crisp instead of steaming soggy in the pan.

2. 2

   Mix the dried shreds with the egg and flour; season.

3. 3

   Heat a generous film of oil in a skillet until shimmering.

4. 4

   Drop spoonfuls in, flatten to thin rounds, and fry until deep golden and crisp at the edges.

5. 5

   Drain on paper towel and keep warm in a low oven while frying the rest in batches.

6. 6

   Serve hot with applesauce, or sour cream if that's your side of the family.