Crispy Potato Fritters Served with Apple Sauce

Peel the potatoes and onion. Grate them finely using a box grater or food processor.

Place the grated potato and onion mixture into a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial for crispy fritters.

Transfer the drained potato and onion to a large bowl. Add the egg, all-purpose flour, salt, and black pepper. Mix thoroughly until well combined.

Heat the vegetable oil in a large frying pan over medium-high heat. The oil should be about 1-2 cm deep.

Once the oil is hot (a small drop of mixture should sizzle immediately), drop spoonfuls of the potato mixture into the pan, flattening them slightly with the back of the spoon to form thin fritters.

Fry the Reibekuchen for 3-5 minutes per side, or until golden brown and crispy. Do not overcrowd the pan; work in batches if necessary.

Remove the cooked fritters from the pan and place them on a plate lined with paper towels to drain any excess oil.

Serve the Crispy Potato Fritters immediately with a generous side of apple sauce. Enjoy!