GERMAN POTATO PANCAKES (Kartoffelpuffer) Crispy, Golden Perfection! 🥔✨

INGREDIENTS • 4 medium potatoes (starchy variety works best)

• 1 small onion
• 2 large eggs
• 2–3 tbsp flour (or potato starch)
• Salt and black pepper to taste
• Oil for frying (vegetable oil or similar)

OPTIONAL FOR EXTRA MAGIC

• A pinch of nutmeg
• Applesauce or sour cream for serving

INSTRUCTIONS

1. Peel and grate potatoes and onion.
   (If tears fall while grating the onion, consider them seasoning from the soul.)
2. Place grated mixture into a clean towel or cheesecloth and squeeze hard
   like you’re wringing out all the drama of the week.
   Remove as much liquid as possible for maximum crispiness.
3. Transfer to a bowl. Add eggs, flour, salt, pepper (and nutmeg if using).
   Mix into a thick batter.
4. Heat a thin layer of oil in a skillet over medium-high heat.
5. Drop spoonfuls of the mixture into the pan and flatten gently.
6. Fry 3 to 4 minutes per side until beautifully golden brown and crispy.
7. Drain on a paper towel because they need to feel fancy for a moment.

SERVE WITH

• Applesauce (classic German pairing, sweet meets savory)
• Sour cream or crème fraîche
• A sprinkle of chives

TIP FOR EXTRA CRUNCH If the batter gets watery while cooking, just stir in another tablespoon of flour!

Crackle. Crisp. Comfort. These pancakey wonders practically demand applause.