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Kartoffelpuffer (Potato Pancakes)
By Julie Jameson Grayum

3 large potatoes
2 medium onions
1/3 cup flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
Canola oil

Using grater, coarsely grate potatoes. Transfer to colander, rinse with cold water, and allow to drain. Complete same procedure with onions; mix together with grated potatoes. Press with paper towels to squeeze out remaining liquid. Transfer mixture to large bowl; add eggs, flour, salt and pepper and stir gently to combine. In large nonstick skillet over moderate heat, heat 3 tablespoons canola oil until hot. Drop 4 (1/3 cup) portions batter into pan and gently flatten each into disk. Fry, turning once, until well browned on both sides. Transfer to paper towels to drain. Serve immediately.