KARTOFFELPUFFER ( Potato Pancakes )
Peel and finly grate the raw potatoes. Drain off any liquid in potatoes after grating.
Add egg, grated onion, flour and sea salt. If mixcture seem's too moist, add a little more flour.
Heat oil in a skillet. Drop 3 to 4 spoonfuls of potato mixture into skillet at a time pressing each down firmly with a spatula to firm down each pancake.
Fry on both sides until golden brown. Serve immediately with applesauce