Crisp Rhineland Potato Pancakes with Applesauce

What you need

• 1 kg (2 lb) starchy potatoes, peeled
• 1 onion, medium, grated
• 2 large eggs
• 2 tbsp all-purpose flour
• 1 1/2 tsp salt
• 1 pinch freshly grated nutmeg
• 150 ml (2/3 cup) vegetable oil, for shallow frying
• 300 g (1 1/4 cups) applesauce, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 120 °C (250 °F) and set a baking sheet lined with paper towels inside.

2. 2

   Grate the potatoes on the coarse side of a box grater into a large bowl, then grate the onion over them.

3. 3

   Tip the mixture into a clean kitchen towel, twist and wring out as much liquid as you can over a second bowl.

4. 4

   Let the squeezed liquid settle for 2 min. Pour off the clear water and scrape the white starch from the bottom back into the potatoes.

5. 5

   Add the eggs, flour, salt and nutmeg and mix well. Work fast, because the potatoes darken when left.

6. 6

   Heat the oil in a large frying pan over medium-high heat to 175 °C (350 °F), about 1 cm (1/2 in) deep.

7. 7

   Drop in heaped spoonfuls of the batter and flatten each into a thin disc about 8 cm (3 in) wide. Do not crowd the pan.

8. 8

   Fry until the underside is deep golden and crisp at the edges, 3-4 min. Flip and fry the second side for 3 min.

9. 9

   Move the finished pancakes to the lined sheet in the oven to stay warm. Stir the batter before each new batch and add oil as needed.

10. 10

    Serve hot with the applesauce.

Imported from bluerhino.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.