Peel the russet potatoes using a vegetable peeler.
a. Make sure to remove all the skin to achieve a smooth texture.
b. Rinse the peeled potatoes under cold water to remove any dirt.
c. Pat them dry with a kitchen towel.
Grate the peeled potatoes using a box grater.
a. Use the side with larger holes to create uniform shreds.
b. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
c. Transfer the squeezed potatoes to a mixing bowl.
Finely grate half of a medium onion into the bowl with the grated potatoes.
a. The onion adds flavor and moisture to the mixture.
Season the potato and onion mixture with 3/4 teaspoon of kosher salt.
a. Ensure even distribution of the salt throughout the mixture.
b. Add freshly ground pepper to taste.
c. Sprinkle ground nutmeg for a subtle, aromatic flavor.
Crack a large egg into the bowl with the seasoned potato mixture.
a. Use a fork to lightly beat the egg and incorporate it into the mixture.
Heat 1/4 cup of vegetable oil in a skillet over medium-high heat.
a. The oil should be hot but not smoking.
b. Use a non-stick skillet for easier cooking.
Scoop a portion of the potato mixture using a spoon and carefully place it in the hot oil.
a. Flatten the mound slightly to form a pancake shape.
b. Ensure there is space between each pancake to prevent overcrowding.
Fry the potato pancakes until they are golden brown and crispy on both sides.
a. This usually takes about 3-4 minutes per side.
b. You may need to adjust the heat to avoid burning.
Use a slotted spatula to transfer the cooked Kartoffelpuffer onto a paper towel-lined plate.
a. This helps absorb any excess oil.
Continue the process until all the potato mixture is used, adding more oil if necessary.
a. Maintain the skillet at the right temperature for consistent results.