German Potato Pancakes (Kartoffelpuffer)

Step 1

First, peel and grate the potatoes and onion finely. You can also use a food processor to speed up the process.

Step 2

Next, place the grated potatoes and onions in a fine mesh strainer or nut milk bag and remove any excess moisture. Catch the liquid in a bowl and let it sit without moving it too much to separate the potato starch from the water.

Step 3

Place the drained potatoes and onions in another bowl. Add the eggs, salt, pepper, and ground nutmeg. Then stir until combined.

Step 4

Now gently pour the leftover potato water into another small bowl to separate the potato starch from the water. The potato starch looks like a thick white mass that is sitting at the bottom of the bowl. Add the potato starch to the potato pancake dough and stir until combined.

Step 5

Next, preheat the vegetable oil in a large pan over medium-high heat. Then add some of the dough to the pan and shape it into a pancake. Repeat until there is no space left in the pan.

Step 6

Pan-fry the pancakes for 7-10 minutes per side over medium heat. Remove them from the pan and let the pancakes sit on a plate lined with paper towels to remove any excess oil. Add more oil to pan-fry the next batch if needed and repeat until there is no dough left.

Step 7

Serve the pancakes with applesauce and enjoy!