MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Adelaide Kartoffelpuffer
Categories: Five, Potatoes, Vegetables, Snacks
Yield: 8 Servings

3 lg Potatoes
1 Onion
1 lg Egg
Salt
Ground nutmeg

Peel and grate the potatoes.

Put the grated potatoes into a clean cheesecloth, bundle
it up, and then squeeze all of the liquid out of the
potatoes and into a bowl. Instead of a cheesecloth, it
is also possible to use a clean dishcloth (like you
would use to dry the dishes with) as long as you are
able to squeeze all of the water and starch from the
potatoes and into a bowl.

Leave the liquid to settle in the bowl for a minute or
so, then pour the liquid from the bowl, leaving the
potato starch to sit at the bottom.

You will notice that the starch is thicker in appearance
and sits at the bottom of the bowl, whereas the watery
liquid rises to the top. This liquid is what you want to
get rid of.

Put the potatoes back into the bowl with the starch.

Grate the onion over the potatoes.

Add salt, nutmeg and the egg and mix thoroughly. (I have
found that it is best to use your hands for this part of
the job).

Heat some oil in a frying pan and when it is hot enough,
place a ball of the potato mixture (about fist-sized)
into the pan.

Flatten the mixture with a spatula so that it is
resembles a fat pancake.

Fry until golden brown and drain on paper towels.

This recipe makes approximately eight decent-sized
kartoffelpuffer. These potato pancakes are best served
hot (freshly made) with either apple sauce (as the
Germans traditionally like to eat them), or with salt.

by Catherine Van Bergen

RECIPE FROM: https://www.weekendnotes.com

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