Keithintampa'S "Kickasskartoffelpuffers"

1. 1

   Grate your potatoes and onion. You can use a food processor if you have one of those grating attachments, but otherwise you want your potatoes grated ruffly. A box grater will work sufficiently. You also want to get any excess water from the potatoes after grating.....Use a sieve and/or squeeze the grated potatoes in a cheesecloth or even paper towels....Then, as quickly as possible before your potatoes start oxidizing:

2. 2

   Stir in eggs, flour, salt and pepper immediately; (add a dollop of sour cream to mixture for creamier kartoffelpuffers!)

3. 3

   In preheated frying pan (make sure your grease is hot before you start dollopping out the mixture! (350 F); scoop up some potato-onion mixture, and spread in a circle in the pan. Flatten out a bit, to about a 5-inch thin cake. Fry for about 2 minutes per side until golden-brown and crispy around edges.

4. 4

   These are best when eaten while hot. You can keep them warm in a warmed oven or even a toaster oven.

5. 5

   Serve with applesauce, (e.g.: Apfelmuss oder Apfelkommpott) or honey and butter....These are also good as a side dish with salt & pepper, hot sauce etc.

No additional tips available.