German Potato Pancakes with Applesauce ( Kartoffelpuffer Mit Apfelmus)

1. 1

   Peel the potatoes and, as you proceed, drop them into cold water to prevent their discoloring.

2. 2

   In a large mixing bowl, beat the eggs enough to break them up, add the onion and gradually beat in the flour and salt.

3. 3

   One at a time, pat the potatoes dry and grate them coarsely into a sieve or colander.

4. 4

   Press down each potato firmly into the sieve to squeeze out as much moisture as possible, then immediately stir the potato into the egg and onion batter.

5. 5

   Preheat the oven to 250 F. In a heavy 8 to 10 inch skillet, melt 8 tablespoons of bacon fat or lard over high heat until it splutters.

6. 6

   Pour in 1/3 cup of the potato mixture and, with a large spatula, flatten it into a pancake about 5 inches in diameter.

7. 7

   Fry it over moderate heat for about 2 minutes on each side.

8. 8

   When the pancake is golden brown on both sides and crisp around the edges, transfer it to a heated, ovenproof plate and keep it warm in the oven.

9. 9

   Continue making similar pancakes with the remaining batter, adding more fat to the pan when necessary to keep it at a depth of 1/4 inch.

10. 10

    Serve the pancakes as soon as possible with applesauce or lingonberry preserves.

11. 11

    To serve 6 as a vegetable.

* Per serving · 4 servings · Values may vary.

No additional tips available.