and the thought of it is making my mouth water as I type this.
Kartoffelpuffer mit Apfelmus
(Potato Pancakes with Applesauce)
2 lbs (1 kg) baking potatoes, peeled
2 eggs
1/4 cup (60 ml) finely grated onion
1/3 cup (80 ml) flour
1 tsp (5 ml) salt
A few gratings of fresh nutmeg
Bacon fat, lard, butter, or vegetable oil for frying
Applesauce and sour cream, served on the side
Grate the potatoes and press them in a sieve or colander to remove as
much moisture as possible. Beat the eggs in a large mixing bowl, and
add the onion, then gradually beat in the flour, salt, and nutmeg.
Add the grated potatoes and mix to combine thoroughly. Heat the fat
or oil in a heavy iron skillet over high heat and pour in about 1/3 cup
(80 ml) of the potato mixture. Using a wooden spoon or a spatula,
flatten the potatoes until they form a pancake about 5 inches (12 cm)
in diameter. Cook for about 2 minutes on each side, until golden
brown and crispy around the edges. Transfer to an ovenproof platter
and keep warm in a 250F (120C) oven while the remaining batter is used
to cook the rest of the pancakes. Add more fat or oil as needed.
Serve as soon as possible with bowls of applesauce and sour cream for
the diners to serve themselves. Makes about 8 pancakes, to serve 4 to
8.