Kartoffelpuffer with Applesauce

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the grated potatoes and grated onion into a clean kitchen towel or cheesecloth.

   Tip van de kok: Squeezing out as much liquid as possible is crucial for crispy Kartoffelpuffer.

2. 2

   Firmly squeeze out all excess moisture from the potato and onion mixture.

   Ongeveer 5 min

3. 3

   Transfer the dried potato and onion mixture to a large bowl.

4. 4

   Add the beaten eggs, all-purpose flour, salt, and black pepper to the bowl.

5. 5

   Mix all ingredients thoroughly until well combined.

   Ongeveer 2 min

6. 6

   Heat the vegetable oil in a large skillet over medium-high heat.

   Ongeveer 3 min

   Tip van de kok: Ensure the oil is hot enough for frying; a drop of batter should sizzle immediately.

7. 7

   Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of a spoon to form pancakes about 1/2 inch thick.

   Tip van de kok: Do not overcrowd the pan; cook in batches if necessary.

8. 8

   Fry for 4-6 minutes per side, or until golden brown and crispy.

   Ongeveer 12 min

   Tip van de kok: Adjust heat as needed to prevent burning while ensuring they cook through.

9. 9

   Remove the Kartoffelpuffer from the skillet and place them on a plate lined with paper towels to drain excess oil.

10. 10

    Serve immediately with a side of applesauce.