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Bavarian Potato Pancakes
(Kartoffelpuffer) Ⓥ

Ingredients:

• 3 russet potatoes
• 1 medium yellow onion
• ⅓ cup all-purpose flour
• 3 eggs
• ¼ teaspoon baking powder
• ½ teaspoon Kosher salt (or to taste)
• ¼ teaspoon ground white pepper (or to taste)
• Canola oil (or vegetable oil) for frying
• Applesauce (for serving)
• Sour cream (optional, for serving)

Preparation:

1. Peel potatoes and onions, and finely grate using a box grater. Place in a strainer set over a bowl and let drain, squeezing mixture until dry; transfer to another bowl. Slowly pour off the water from squeezing the potatoes until you reach the milky starch at the bottom of the bowl; pour this on top of the drained potato mixture. Add flour, eggs, baking powder, salt and white pepper; mix until evenly combined.
2. Heat 1⁄4 cup oil in an 8" skillet over medium heat. Working in batches, measure out 1⁄2 cup potato mixture, and use your hands to flatten it into a 4-5" pancake; add to skillet, and fry, flipping once, until golden brown and cooked through, about 4 minutes each side. Transfer to a paper towel-lined baking sheet, and repeat with more oil, as needed, and remaining potato mixture. Serve pancakes with applesauce on the side. Sour cream is also a good optional side serving.

Bavarian Potato Pancakes Nutrition Facts
Servings: 3
Serving Size: About 4 pancakes
Amount per serving:
Calories:	529
Total Fat:	42 g
Saturated Fat:	4 g
Monounsaturated Fat:	24 g
Polyunsaturated Fat:	12 g
Trans Fat:	0 g
Cholesterol:	186 mg
Sodium:	263 mg
Potassium:	1670 mg
Total Carbohydrate:	28 g
Dietary Fiber:	3 g
Sugars:	1 g
Protein:	11 g
Vitamin A:	5%
Vitamin C:	0%
Calcium:	3%
Iron:	5%