German Potato Pancakes (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 pounds fresh potatoes, peeled
02 - 1 medium yellow onion, peeled
03 - 2 large eggs

→ Seasonings

04 - 1 teaspoon fine salt
05 - ½ teaspoon freshly ground black pepper
06 - ½ teaspoon ground nutmeg

→ For Cooking & Serving

07 - ¼ cup vegetable oil (plus extra as needed)
08 - Fresh applesauce for serving

# Instructions:

01 - Start by peeling your potatoes and onion. Using either a fine grater or food processor, grate both ingredients until they're finely shredded. This creates the foundation for your crispy pancakes.
02 - Transfer the grated mixture into a fine mesh strainer or clean kitchen towel. Squeeze firmly to remove excess liquid, catching it in a bowl below. Let this liquid settle undisturbed - you'll see white potato starch collecting at the bottom, which we'll use later.
03 - Move your drained potato-onion mixture to a mixing bowl. Crack in the eggs and add salt, pepper, and nutmeg. Mix everything together until well combined and evenly seasoned.
04 - Carefully pour off the water from your reserved liquid, leaving behind the thick white potato starch at the bottom. Scrape this starch into your potato mixture and stir it in - this helps bind everything together and creates better texture.
05 - Warm the vegetable oil in a large skillet over medium-high heat. You want enough oil to create a shallow layer for proper frying.
06 - Scoop portions of the mixture into your hot pan, gently flattening each into a pancake shape. Don't overcrowd - leave space between each one. Cook for 7-10 minutes per side over medium heat until golden brown and crispy.
07 - Transfer finished pancakes to a paper towel-lined plate to absorb excess oil. Add more oil to the pan as needed and continue cooking remaining batches. Serve immediately while hot alongside fresh applesauce.

# Notes:

01 - These traditional German pancakes are known as 'Kartoffelpuffer' in most regions, though some areas call them 'Reibekuchen' - both names refer to the same beloved crispy potato treat.
02 - The key to perfect texture is removing moisture from the potatoes while preserving the natural starch, which acts as a binding agent.
03 - Best served immediately while the outside is still crispy and the inside remains tender and fluffy.

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