Kartoffelpuffer

(German Potato Pancakes)

by Barbara Frantz

• 2 pounds potatoes (baking potatoes), grated finely.
• 1 small onion, grated finely
• 1-2 eggs
• 20-30 grams flour
• Salt and pepper

Squeeze excess moisture out of potatoes and onions, by putting in a dish towel and twisting until vegetables are sufficiently dry (also if you have a juicer, potatoes can be run through the juicer and the pulp can be used, reserve juice in the event that the potatoes are too dry).

Mix all ingredients in a medium sized bowl. 

When mixed, put a palm sized ball into your hands (perhaps the size of a ping pong ball), shape into flat, pancake-like disc. 

Fry in cooking oil until browned on each side.

Strain oil with paper towels or paper bag.

Serve warm with sour cream and apple sauce.