MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Adelaide Kartoffelpuffer
 Categories: Five, Potatoes, Vegetables, Snacks
      Yield: 8 servings
 
      3 lg Potatoes
      1    Onion
      1 lg Egg
           Salt
           Ground nutmeg
 
  Peel and grate the potatoes.
  
  Put the grated potatoes into a clean cheesecloth, bundle
  it up, and then squeeze all of the liquid out of the
  potatoes and into a bowl. Instead of a cheesecloth, it
  is also possible to use a clean dishcloth (like you
  would use to dry the dishes with)- as long as you are
  able to squeeze all of the water and starch from the
  potatoes and into a bowl.
  
  Leave the liquid to settle in the bowl for a minute or
  so, then pour the liquid from the bowl, leaving the
  potato starch to sit at the bottom.
  
  You will notice that the starch is thicker in appearance
  and sits at the bottom of the bowl, whereas the watery
  liquid rises to the top. This liquid is what you want to
  get rid of.
  
  Put the potatoes back into the bowl with the starch.
  
  Grate the onion over the potatoes.
  
  Add salt, nutmeg and the egg and mix thoroughly. (I have
  found that it is best to use your hands for this part of
  the job).
  
  Heat some oil in a frying pan and when it is hot enough,
  place a ball of the potato mixture (about fist-sized)
  into the pan.
  
  Flatten the mixture with a spatula so that it is
  resembles a fat pancake.
  
  Fry until golden brown and drain on paper towels.
  
  This recipe makes approximately eight decent-sized
  kartoffelpuffer. These potato pancakes are best served
  hot (freshly made) with either apple sauce (as the
  Germans traditionally like to eat them), or with salt.
  
  by Catherine Van Bergen
  
  RECIPE FROM: https://www.weekendnotes.com
  
  Uncle Dirty Dave's Archives
 
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... "If you're afraid of butter, use cream." -- Julia Child
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