Kartoffelpuffer with Apple Sauce

Method

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1. 1Make the apple sauce first: peel, core and roughly chop the apples. Simmer them covered with the water, sugar and lemon juice over medium heat for 15-20 minutes until completely soft, mash with a fork, stir in the cinnamon and let cool.
2. 2Peel the potatoes and grate them on the fine-to-medium side of a box grater; grate the onion on the fine side. Do this right before frying, as grated potatoes discolor quickly.
3. 3Put the grated potato and onion in a clean kitchen towel, twist it tight and squeeze out as much liquid as you can. The mixture should feel noticeably dry and fluffy.
4. 4Transfer to a bowl and mix well with the eggs, flour, salt, pepper and nutmeg.
5. 5Heat about 0.5 cm of oil in a large skillet over medium-high heat; a bit of mixture dropped in should sizzle immediately. Add heaped tablespoons of the mixture and flatten each to about 1 cm thick with the back of the spoon.
6. 6Fry for 3-4 minutes per side, until the edges are deep golden and crisp. Don't crowd the pan, and top up the oil as needed.
7. 7Drain on a paper-towel-lined tray; you can keep them warm in a 100 °C oven while you finish the batch.
8. 8Serve the hot pancakes right away with the cool apple sauce.