(German Potato Pancakes)
by Barbara Frantz
- 2 pounds potatoes (baking potatoes), grated finely.
- 1 small onion, grated finely
- 1-2 eggs
- 20-30 grams flour
- Salt and pepper
Squeeze excess moisture out of potatoes and onions, by putting in a dish towel and twisting until vegetables are sufficiently dry (also if you have a juicer, potatoes can be run through the juicer and the pulp can be used, reserve juice in the event that the potatoes are too dry).
Mix all ingredients in a medium sized bowl.
When mixed, put a palm sized ball into your hands (perhaps the size of a ping pong ball), shape into flat, pancake-like disc.
Fry in cooking oil until browned on each side.
Strain oil with paper towels or paper bag.
Serve warm with sour cream and apple sauce.