Kartoffelpuffer (German Potato Pancakes)

Ingredients

US measurements with metric in parentheses.

• 2 lb (900 g) russet potatoes, peeled
• 1 small onion
• 2 large eggs
• 3 tbsp (25 g) all-purpose flour
• 1 tsp (6 g) salt
• ¼ tsp (0.5 g) black pepper
• Vegetable oil for frying
• Applesauce to serve

Instructions

1. Grate the potatoes and onion on the large holes of a box grater.
2. Wrap in a clean dish towel and squeeze out as much liquid as you can.
3. Mix with the eggs, flour, salt and pepper.
4. Heat ¼ inch (6 mm) oil in a large skillet over medium-high heat. Drop in ¼-cup mounds and flatten.
5. Fry 3 to 4 minutes per side until deep golden. Drain on paper towels.
6. Serve hot with applesauce.