Kartoffelpuffer — German Potato Pancakes

Grate the peeled potatoes and the onion coarsely into a bowl. Tip everything into a clean tea towel and wring it out hard over the sink — squeeze out as much liquid as you possibly can.

💡 Dry is everything. Wet batter steams and goes limp; a well-wrung mixture is what fries up crisp and lacy.

Let the squeezed liquid settle for a minute — a layer of white potato starch sinks to the bottom of the bowl. Pour off the water but scrape that starch back into the potatoes; it helps them bind and crisp.

Mix the potato and onion with the egg, flour, salt and pepper. Work quickly — the mixture darkens if it sits, though it still tastes fine.

Heat the oil in a wide pan over medium-high heat. Drop in spoonfuls and flatten each into a thin disc. Fry for 3–4 minutes a side until deep golden and crisp at the edges.

💡 Do not crowd the pan and do not flip too early — wait until the underside is set and browned, or the cake tears apart.

Drain on kitchen paper and eat straightaway, while the edges are still crisp, with a spoonful of cold applesauce alongside.