Kartoffelpfannkuchen

In the interests of enhancing the domestic tranquillity I am on a quest for the perfect Kartoffelpfannkuchen. 

First round tonight. 

 

 

 

 

 

Simple recipe: two russet spuds (peeled), half a sweet onion, a couple of farm eggs, two heaping T of flour, salt and pepper. 

Put the whole shebang in the Cuisinart Food Processor and pulverize. 

Scoop 1/4 c portions into exceedingly hot fat and flip once. 

Drain on paper towels. 

Acceptable result for a first run at it. However, something is needed.  More onion?  A stronger Stuttgarter onion from the garden?  Garlic?  White pepper?  All of the above? Maybe even shredding some of the spuds for more texture. 

I used rendered duck fat for a high flash point resulting in crispy edges. Nice. 

Back to the drawing board so stay-tuned.....