Kartoffelpuffer with Sour Cream and Chive Dip

Squeeze Out Excess Liquid

• Transfer the grated mixture to the center of a large, clean kitchen towel or several layers of cheesecloth.
• Gather the corners of the towel and twist tightly over the sink, squeezing out as much liquid as physically possible. This step is absolutely critical for achieving crispy Kartoffelpuffer.
• The resulting potato-onion mixture should be very dry.

Prepare the Batter

• Place the dry potato mixture into a clean, large bowl.
• Add the lightly beaten egg, all-purpose flour, salt, and freshly ground black pepper.
• Use a fork to mix everything together until just combined. Do not overmix the batter.

Fry the Pancakes

• Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/4 inch (0.5 cm). Heat over medium-high heat until the oil shimmers, about 350°F (175°C).
• Carefully drop about 2-3 tablespoons of batter per pancake into the hot oil, leaving space between each one.
• Use the back of a spoon to gently flatten each mound into a thin, round pancake about 3-4 inches in diameter.
• Fry for 4-5 minutes on the first side, until the edges are deep golden brown and crispy.
• Flip carefully with a spatula and fry for another 3-4 minutes on the second side until golden brown and cooked through.
• Work in batches of 3-4 pancakes at a time to avoid overcrowding the pan and lowering the oil temperature.

Drain and Serve

• Remove the cooked pancakes from the skillet and place them on a wire rack set over a baking sheet to drain excess oil. This keeps them crispier than using paper towels.
• If needed, keep batches warm in a 200°F (95°C) oven while you finish frying.
• Serve immediately while hot with traditional accompaniments like applesauce or sour cream with chives.