Potato Pancakes
Grated potato fried into lacy, crackling discs and eaten with apple sauce, which is one of those pairings you argue with once and then never again.
- Total time
- 17 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Coarsely grate the potatoes and onion into a clean tea towel, gather it up and wring out as much liquid as you physically can. This is the difference between crisp and soggy.
Tip the dry gratings into a bowl and mix in the egg, flour, salt and nutmeg.
Heat 5 mm of oil in a wide frying pan to 175C, hot enough that a shred sizzles instantly. Never fill the pan more than a third full.
Drop in tablespoons of the mixture and flatten each to a thin 8 cm disc. Fry for 3 minutes a side until deep gold and crisp at the edges, working in batches.
Drain on kitchen paper, salt lightly while hot, and serve immediately with apple sauce.
Read all that and thought “absolutely not”?
Completely fair. Potato Pancakes is sitting in the German kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the German kitchen
Crisp, brown and reassuringly enormous.