Potato pancakes with applesauce

Peel and rinse the potatoes. Waxy varieties get especially crispy.

• 600 g Potatoes

Grate the potatoes on the coarse side of the grater into a large bowl.

Peel the onion and grate it on the fine side of the grater into the potatoes.

• ½ Onion

Put the mixture in batches into a clean kitchen towel and squeeze firmly over a second bowl until hardly any water comes out.

Let the liquid you caught stand briefly. Pour off the water and add the white starch from the bottom back to the mixture.

Add the egg, flour, nutmeg, salt and pepper and mix everything well.

• 1 Egg
• 2 tbsp Flour
• 1 pinch Nutmeg
• Salt
• Black pepper

Heat 3 tbsp vegetable oil in a large pan over medium-high heat until it shimmers.

• 3 tbsp Vegetable oil

Put 4 flat mounds (about 8 cm) into the pan and press them flat. Fry for 4 minutes, until the underside is golden brown and crispy.

Meanwhile, while step 8 runs

Meanwhile, spoon the applesauce into two small bowls.

• 200 g Applesauce

Flip the pancakes, lower the heat a little and fry for another 3 minutes, until the other side is golden brown too.

Place the pancakes on a plate and season lightly with salt.

• Salt

Add the remaining vegetable oil to the pan and heat until it shimmers.

• 3 tbsp Vegetable oil

Put the rest of the mixture into mounds, press them flat and fry for 4 minutes, until the underside is golden brown.

Flip the pancakes, lower the heat a little and fry for another 3 minutes, until the other side is golden brown too.

Season all the pancakes lightly with salt and serve hot with the applesauce.

• Salt