German Potato Pancakes - Kartoffelpuffer

• 4 (ca. 1 1/2 lbs) starchy potatoes, like Idaho or Russet
• 1 egg
• 1 small onion
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup oil
• sour cream
• apple sauce

1. Peel, wash, and grate potatoes using a hand grater or food processor with a shredding blade. Peel the onion, grate and add to the potatoes.
2. In a mixing bowl, whisk the egg, flour, salt and pepper. Fold in the potato mixture. Fry immediately. Preparing this step ahead of time is not recommended. Potatoes oxidize and salt will pull moisture out of your potatoes and onions, leaving you with brown and soggy pancakes.
3. In a large skillet, heat oil over medium heat. For each pancake, drop two tablespoons of the potato mixture into the skillet, flattening each mound with a spatula. Fry about 3-4 minutes on each side or until golden brown and crisp.
4. Remove pancakes with a slotted spoon and drain on paper towels until oil is absorbed. Best served hot or at room temperature topped with sour cream or apple sauce sprinkled with cinnamon.

starchy potatoes, egg, onion, flour, salt, freshly ground black pepper, oil, sour cream, apple sauce

Taken from food52.com/recipes/34525-german-potato-pancakes-kartoffelpuffer (may not work)