Instructions

1. 1

   Peel the potatoes and grate them finely together with the peeled onion. Floury varieties give off enough starch for the mixture to bind later.

2. 2

   Tip the grated mixture into a clean cloth and squeeze it out firmly. The drier the mixture, the crisper the result.

3. 3

   Stir the squeezed mixture together with the eggs, the plain flour, the salt, the pepper and the nutmeg into an even batter.

4. 4

   Preheat the airfryer to 180 °C. Potato products are never cooked hotter than 180 °C, so that they turn golden rather than dark.

5. 5

   Cut baking paper to the size of the basket and shape the batter into flat pancakes. Set these on the paper in a single layer with space between them, do not stack them and cook the whole quantity in two runs; the pancakes weigh the paper down, otherwise it flies into the fan.

6. 6

   Brush the pancakes thinly with the rapeseed oil and cook them at 180 °C.

7. 7

   Turn the pancakes carefully and carry on cooking until both sides are golden rather than dark.