It haz arrived
The case is solid aluminium, the crank is made from a very solid kind of plastic, the drums are made from stainless steel. It comes with a suction cup and a clamp. See cat for size comparison.
Now I feel like grating something...
By the way: My grandma's recipe for Kartoffelpuffer is as follows:
500 g peeled potatoes
2-3 eggs
1 onion
A bit of salt and pepper
0.5 liters of a heat-resistant, flavour-neutral oil (I use sunflower oil)
That is enough for 1-2 persons.
Grate the potatoes and the onion into a pulp, stir it good with the eggs and the spices, then pour it into a pan with very hot oil (just below the point where it starts to smoke) and fry it from both sides. Don't turn the heat down, give'em the beans. When the edge starts to turn brown, it's time to flip it over. Don't make them too big, 10-15 cm in diameter is okay. They shoud be about 0.5 cm thick.
The pulp will turn brown after a while, that's due to a reaction with the oxygen in the air but doesn't have any influence on the flavour at all. Also, depending on what sort of potatoes you used, there will be a puddle of water collecting in the pulp. I use a ladle to remove it from time to time.
Don't be sparing with the oil. The Kartoffelpuffers must be soaked in it. So take care, that the pan always carries it about 0.5 centimeters deep at least. Usually you have to refill after two or three rounds. It's normal, that the first few puffers don't go so well and might fall apart.
Serve them hot with apple puree. The flavour may vary, depending on the kind of potatoes you use. So use a type with a distinct aroma. Don't go for the cheapest stuff.
You can also eat them cold, as a snack or on grey bread. I like them cold as much as hot.