Kartoffelpuffer

Method

1. 1

   Grate the vegetables

   Coarsely grate the potatoes and onion into a large bowl. Work promptly so the potato does not discolour.

2. 2

   Squeeze dry

   Tip the mixture into a clean tea towel and squeeze firmly over the sink until little liquid comes out.

3. 3

   Mix the batter

   Return the potato and onion to the bowl. Stir in the egg, flour, salt and pepper until evenly combined.

4. 4

   Heat the oil

   Set a large frying pan over medium heat and add 1 tbsp oil. Heat for 1 to 2 minutes, until the oil shimmers but does not smoke.

5. 5

   Fry the pancakes

   Spoon in four loose mounds and flatten each to about 1 cm thick. Fry over medium heat for 3 to 4 minutes per side, adding more oil as needed, until deeply golden and crisp at the edges and cooked through.

6. 6

   Keep warm and serve

   Transfer the pancakes to a plate and keep warm while frying the remaining mixture in batches. Serve hot with apple sauce.

Tips

• Squeeze the grated mixture firmly to remove as much liquid as you can.
• Fry in batches without crowding the pan so the pancakes brown well.
• Add a little more oil between batches if the pan looks dry.

Swaps

• Use a mild-flavoured oil such as rapeseed or sunflower oil.
• Serve with sour cream instead of apple sauce.

Storing

Refrigerate leftovers in a covered container for up to 2 days, then reheat in a frying pan until hot and crisp.