KARTOFFELPUFFER    (Potato Pancakes)

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2 1/4 lbs.potatoes 1 tsp. salt
2 Tbsp. flour 1 onion, grated
1 egg 2 Tbsp. oil
Peel and finely grate the raw potatoes.  Drain off any liquid in potatoes after grating.  Add egg, grated onion, flour and salt.  If mixture seems too moist, add a little more flour.  Heat oil in a skillet.  Drop 3 or 4 spoonfuls of potato mixture into skillet at a time, pressing each down firmly with a spatula to form a very thin pancake.  Fry on both sides until golden brown. Serve immediately with applesauce.