Kartoffelpuffer (Potato Pancakes)

Ingredients

• 4 medium Potatoes, peeled and grated
• 1/2 medium Onion, grated
• 1/4 cup All-purpose flour
• 1 tablespoon Potato starch
• 1 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/8 teaspoon Nutmeg
• 1/4 cup Vegetable oil
• 1 cup Applesauce

Instructions

1. 1Place a clean kitchen towel over a colander set in the sink. Add the 4 medium potatoes, peeled and grated, to the towel. Gather the corners of the towel and twist tightly to squeeze out as much excess liquid as possible.
2. 2In a large bowl, combine the squeezed grated potatoes, the 1/2 medium onion grated, 1/4 cup all-purpose flour, 1 tablespoon potato starch, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg. Mix everything together until it is well combined.
3. 3Pour 1/4 cup vegetable oil into a 12-inch skillet. Heat the oil over medium heat until it shimmers, which is about 350°F (175°C).
4. 4Carefully drop about 2 tablespoons of the potato mixture into the hot oil for each pancake. Use a spatula to gently flatten each pancake slightly in the skillet.
5. 5Cook the potato pancakes for 3 to 4 minutes on the first side, until they are golden brown and crispy. Carefully flip each pancake with the spatula and cook for another 3 to 4 minutes on the second side, until it is also golden brown and crispy.
6. 6Remove the cooked potato pancakes from the skillet and place them on a plate lined with paper towels to absorb any extra oil. Repeat this process with the remaining potato mixture.
7. 7Serve the Kartoffelpuffer warm with 1 cup applesauce.

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