Ingredients
Approximately “1.5 pounds - 2 pounds of potatoes”; (6-8 medium potatoes), peeled;
1 large onion;
2 eggs, lightly beaten;
1/3 cup flour (a little more, a little less, depending on the total size of the potato mixture);
A big tablespoon of sour cream;
1/2 teaspoon salt ~ 1/2 teaspoon of pepper ~ 1/2 teaspoon of cayenne (any or all to taste)
Cooking oil or preferrably bacon fat
Preparation
Grate your potatoes and onion. You can use a food processor if you have one of those grating attachments, but otherwise you want your potatoes grated ruffly. A box grater will work sufficiently. You also want to get any excess water from the potatoes after grating…..Use a sieve and/or squeeze the grated potatoes in a cheesecloth or even paper towels….Then, as quickly as possible before your potatoes start oxidizing:
Stir in eggs, flour, salt and pepper immediately; (add a dollop of sour cream to mixture for creamier kartoffelpuffers!)
In preheated frying pan (make sure your grease is hot before you start dollopping out the mixture! (350 F); scoop up some potato-onion mixture, and spread in a circle in the pan. Flatten out a bit, to about a 5-inch thin cake. Fry for about 2 minutes per side until golden-brown and crispy around edges.
These are best when eaten while hot. You can keep them warm in a warmed oven or even a toaster oven.
Serve with applesauce, (e.g.: Apfelmuss oder Apfelkommpott) or honey and butter….These are also good as a side dish with salt & pepper, hot sauce etc.
