German Potato Pancakes - Kartoffelpuffer

• potato1 lb

  (about 2 medium or 3 small Russets or other starchy potato)

• onion↗1⁄2
• salt3⁄4 - 1 teaspoon

  (start with a lower amount, you can add salt at the table)

• ground pepper↗
• freshly ground nutmeg↗

  (optional and to taste)

• egg↗1
• oil

  (for frying)

Step-by-step instructions

1. 1

   Peel and grate potatoes (or use frozen or refrigerated hashbrowns). Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid stand a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes.

2. 2

   Grate the onion over the potatoes. Add dried onion flakes for part or all of the onion, if you like. Add salt, pepper, nutmeg and egg. Mix thoroughly.

3. 3

   Heat oil in a frying pan. You can use a non-stick pan and just a few drops of oil, if you wish, but for best results use 1/8 to 1/4 inch of oil.

4. 4

   Using about 1/2 cup, drop the potato mixture into hot oil and flatten with the back of a spoon. Fry 4-5 minutes on each side, or until golden brown. Drain on paper towels and serve hot with applesauce and maybe a sprinkle of cinnamon.