Gromperekichelcher

Instructions

1. 1 Coarsely grate the peeled potatoes and onion using the large holes of a box grater into a mixing bowl. Work quickly to prevent the potatoes from oxidising and turning brown before you can cook them.
2. 2 Transfer the grated potato and onion mixture onto a clean kitchen towel, then gather the edges and squeeze firmly over the sink, wringing out as much moisture as possible to ensure crispy fritters.
3. 3 Place the squeezed potato mixture into a clean bowl and add the beaten egg, flour, chopped parsley, nutmeg, salt, and pepper. Mix everything together thoroughly until the batter holds together when pressed.
4. 4 Pour vegetable oil into a large heavy skillet to a depth of about one centimetre and heat over medium-high heat until the oil shimmers and a small drop of batter sizzles immediately when added.
5. 5 Scoop heaped tablespoons of the mixture into the hot oil, flattening each portion with the back of the spoon into round patties about eight centimetres across and one centimetre thick. Do not overcrowd the pan.
6. 6 Fry the fritters for three to four minutes per side until deeply golden brown and crispy on both surfaces. The edges should be lacy and crunchy while the centre remains soft and tender with visible potato shreds.
7. 7 Remove the finished fritters to a plate lined with paper towels to drain excess oil. Sprinkle immediately with a pinch of salt while still hot and serve alongside apple sauce or sour cream.