Kartoffelpuffer

Pancakes

• floury potatoes1 kg
• onions1
• eggs2
• plain flour3 tbsp
• salt1½ tsp
• nutmeg1 pinch
• vegetable oil200 ml

Apple sauce

• apples4
• caster sugar2 tbsp
• lemons½
• ground cinnamon½ tsp
• water3 tbsp

Apple sauce

1. 01

   Peel, core and chop the apples and cook them with the sugar, the juice of the half lemon, the cinnamon and the water for 15 minutes until collapsed. Mash roughly and cool.

Pancakes

2. 02

   Peel the potatoes and the onion and grate them coarsely into a bowl. The onion keeps the potato from browning while you work.

3. 03

   Tip everything into a clean tea towel and wring it out hard over a bowl. Keep wringing — a surprising amount comes out, and this is what decides whether they crisp.

4. 04

   Let the squeezed liquid settle for 1 minute, pour off the clear liquid and scrape the white starch from the bottom back into the potato.

5. 05

   Beat the eggs and mix them in with the flour, 1 tsp of the salt and the freshly grated nutmeg.

6. 06

   Heat a 5 mm depth of the oil in a wide pan over medium-high heat until shimmering. Drop in spoonfuls and flatten them thin with the back of the spoon.

7. 07

   Fry for 3 to 4 minutes a side until deep gold and lacy at the edges.

8. 08

   Drain on a rack, not paper, and sprinkle with the rest of the salt while hot. Serve with the apple sauce.