Kartoffelpuffer

Method

Peel and coarsely grate the potatoes and onion into a clean kitchen towel, then squeeze out as much liquid as possible to prevent sogginess. Transfer the grated mixture to a bowl and quickly stir in the beaten eggs, flour, salt and pepper until well combined. Heat the oil in a large frying pan over medium-high heat until shimmering. Drop spoonfuls of the mixture into the hot oil, flattening each puffer gently with the back of the spoon to form thin pancakes about 8cm across. Fry for 3-4 minutes on each side until golden brown and crispy at the edges. Drain on kitchen paper and serve immediately whilst hot, accompanied by soured cream or warm apple sauce.