Traditional Kartoffelpuffer or potato pancakes

Peel the potatoes and onion and grate with a hand grater. This step is crucial to achieve the desired texture in the pancakes. I suggest using a hand grater instead of a food processor to achieve a more rustic texture.

Place the mixture in a clean kitchen towel and squeeze it well to remove excess liquid from the potatoes. This step is essential for crispy pancakes.

In a bowl, mix the grated potatoes and onion, eggs and flour. Season with salt and pepper to taste.

Heat the oil in a skillet over medium heat. Make sure the pan is very hot before adding the mixture.

Form the pancakes with your hand or a spoon and place them in the pan. Do not make them too big to make it easier to flip them.

Fry each pancake for about 3-5 minutes on each side or until golden brown. It is important not to try to flip the pancake too soon or it will fall apart.

Remove them from the pan and let them dry on kitchen paper.

Kartoffelpuffer are ready to serve. They are excellent with German sausages or on their own with a little sour cream or applesauce.