Cena alemana de tortitas de patata

Ingredientes

• 2 lbs (900 g) russet potatoes, peeled
• 1/2 medium yellow onion
• 2 large eggs
• 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (120 ml) neutral oil (canola or sunflower), plus more as needed
• Sour cream
• Unsweetened applesauce
• Fresh chives, chopped (optional)

Preparación

1. 1

   Grate the potatoes: Peel the potatoes and grate on the large holes of a box grater into a large bowl.

2. 2

   Squeeze out the moisture: Working in two to three batches, transfer the grated potato to a clean dish towel and squeeze firmly over the sink until almost no liquid runs out. Place the dried potato in a clean dry bowl.

3. 3

   Build the batter: Grate the onion directly into the squeezed potato. Add the eggs, flour, salt, and pepper. Stir until just combined.

4. 4

   Heat the oil: Pour oil into a wide skillet to about 1/4 inch depth. Heat over medium-high until a drop of batter sizzles immediately on contact, about 2 to 3 minutes.

5. 5

   Fry the pancakes: Drop 1/4 cup of batter per pancake, spacing them apart. Press gently with a spatula to about 1/2 inch thick. Fry 3 to 4 minutes until deep golden on the bottom, flip once, and cook 2 to 3 minutes more until crispy.

6. 6

   Hold and serve: Transfer finished pancakes to a wire rack over a baking sheet and keep warm in a 200°F (95°C) oven. Fry remaining batter in batches, adding more oil as needed. Serve hot with sour cream and applesauce.