Schwäbischer Kartoffelpuffer

Method

Finely grate the peeled potatoes and onion into a bowl, then immediately squeeze out excess moisture using a clean kitchen cloth. Add the eggs, flour, salt, pepper and nutmeg, mixing until well combined. Heat oil in a large frying pan over medium-high heat until shimmering. Drop spoonfuls of the mixture into the hot oil, flattening each into a thin patty about 8cm across, and fry for 3-4 minutes per side until golden brown and crispy. Transfer to kitchen paper to drain. Serve hot with soured cream on the side, traditionally alongside apple compote or a simple salad.