Golden Potato Pancakes with Applesauce

Golden potato pancakes, known in Germany as Kartoffelpuffer, get their crackle from well-squeezed grated potatoes and onion. Pan-fried until deeply bronzed, they meet cool applesauce in a beloved sweet-savory pairing.

Serves 4 · 25 min prep · 25 min cook

Estimate for one serving

• 380 cal
• 8g protein
• 48g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 lb russet potatoes
• 1 small yellow onion
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp nutmeg
• 1/2 cup neutral oil for frying
• 2 tbsp unsalted butter
• 1 1/2 cups unsweetened applesauce
• 1/2 cup optional sour cream
• 1 tbsp for garnish fresh chives

Instructions

1. 1Peel the potatoes and the onion. Using the large holes of a box grater or a food processor shredding disk, grate both into a large bowl.
2. 2Transfer the grated mixture to a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly over the sink to extract as much liquid as possible; this step is essential for crisp pancakes.
3. 3Return the squeezed potato-onion mixture to the bowl. Add the eggs, flour, salt, pepper, and nutmeg. Mix thoroughly with a fork until evenly combined; the batter should hold together when pressed.
4. 4Heat a large cast-iron or heavy skillet over medium-high heat. Add enough oil to coat the bottom generously and a small knob of butter for flavor.
5. 5When the fat shimmers, drop heaping 1/4-cup portions of batter into the pan, flattening each gently with a spatula into 3- to 4-inch rounds. Do not crowd the pan.
6. 6Fry until the undersides are deep golden brown and crisp, about 3 to 4 minutes. Flip carefully and cook the second side another 3 to 4 minutes until equally golden.
7. 7Transfer finished pancakes to a wire rack set over a baking sheet and keep warm in a 200°F oven while you fry the remaining batches, adding more oil and butter as needed.
8. 8Taste one pancake and adjust salt on the remaining batter if necessary before finishing the batch.
9. 9Warm the applesauce gently in a small saucepan or microwave so it is pleasantly hot.
10. 10Serve the golden pancakes immediately with generous spoonfuls of warm applesauce, a dollop of sour cream if using, and a sprinkle of fresh chives.