- Prep the bacon
- Fry the bacon in a pan without any oil until crispy. Let it drain on paper towels.
- Optional: Later, use the same pan to fry the fritters – this adds even more flavor.
- Make the potato mixture
- Peel the potatoes and onion, then coarsely grate them (best with a coarse grater).
- Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible (this makes the fritters crispier).
- In a bowl, mix the grated potatoes with the egg, flour, salt, pepper, and nutmeg.
- Chop the crispy bacon and fold it into the mixture.
- Fry the fritters
- Heat some oil or clarified butter in a pan.
- Spoon small portions of the mixture into the pan and flatten them slightly.
- Fry over medium heat for about 3–4 minutes on each side until golden brown.
- Let them drain on paper towels.
Serving ideas:
- Top with a dollop of sour cream or herbed quark
- Or go classic and sweet: serve with applesauce – yes, it’s surprisingly good with bacon!
- For the ultimate brunch: Serve with a fried egg and fresh herbs on top.
