Lunch · 45 min · german

Kartoffelpuffer — Crispy Potato Pancakes

Russet potatoes does the heavy lifting here, with yellow onion rounding it out. A German lunch that takes 45 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 6 Russet potatoes
• 1 Yellow onion
• 2 Eggs
• 3 tbsp All-purpose flour
• 0.5 cup Vegetable oil
• 1 cup Applesauce
• 0.5 cup Sour cream

Steps

1. Grate the potatoes on the coarse side of a box grater and immediately squeeze them dry in a clean kitchen towel, twisting hard — wring out as much liquid as you can. Dry shreds crisp; wet shreds steam.
2. Grate in the onion, then fold in the eggs, flour, and a generous teaspoon of salt. Work quickly so the potatoes don’t oxidize gray.
3. Heat a 1/4-inch slick of oil in a heavy skillet over medium-high heat. Drop in packed 1/4-cup mounds, flatten them thin, and fry 3 to 4 minutes per side until deeply golden and lacy at the edges.
4. Drain on a wire rack set over a sheet pan — not paper towels, which trap steam and soften the crust. Season with salt the moment they come out.
5. Serve hot with applesauce and a dollop of sour cream. The German debate — applesauce or nothing — is yours to settle at the table.

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