METHODWash and peel the Albert Bartlett Potatoes and then finely grate them into a bowl.
Using a cheese cloth, thoroughly drain the liquid out of the grated potato.
Place the drained grated potatoes in a medium-sized bowl with the grated onion, egg, nutmeg, cinnamon and a pinch of sea salt and mix until coated.
Using your hands, work the potato into 6 even sized potato balls.
Heat a few tablespoons of oil in a cast iron skillet over medium-high heat, add in the 3 potato balls and flatten into pancakes with the back of a spoon.
Fry on both sides for 3-5 minutes until the Kartoffelpuffers are golden brown and crispy.
Remove from the skillet and place them on paper towels.
Serve immediately whilst hot with apple sauce and a dusting of icing sugar.
Enjoy.
Serves: 6
Preparation: 15 mins
Cooking: 10 mins
3 medium golden-brown Albert Bartlett Potatoes
1 medium egg
1 tsp nutmeg
1 tsp cinnamon
Half a large brown onion
For Serving
Icing sugar
Apple sauce
Pinch of sea salt
Olive oil