A taste of Germany. These made-from-scratch Potato Pancakes
Grate potatoes and onion. (I use a box grater.) Transfer grated potatoes and onion onto a clean kitchen towel. Squeeze excess moisture.
Combine grated potatoes, onion, eggs, flour, nutmeg, and salt in a medium mixing bowl.
Preheat 1-2 tablespoons of vegetable oil over medium-high heat. Drop a ¼ cup of the potato pancake mixture into the hot oil. Use the back of the cup to lightly flatten the pancake.
Add 3-4 additional scoops (depending on the size of your skillet or frying pan). Make sure to leave space between the pancakes. Fry until golden-brown on both sides, flipping once.
Transfer onto a paper towel covered plate. Allow excess grease to drip off. Serve with apple sauce.
Calories: 113kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 316mg | Potassium: 507mg | Fiber: 3g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 23mg | Calcium: 23mg | Iron: 1mg