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Kartoffelpuffer
Potato Pancakes
4 C potatoes, shredded & drained
2 eggs, beaten
1 onion, chopped
1/4 C flour
Salt and white pepper to taste
Vegetable oil or bacon fat
Peel and finely grate raw potatoes and onion. If potatoes produce too much liquid, drain off. In a large bowl, combine potatoes, onion, eggs, salt and pepper, blending well. If mixture still seems too moist, add a little flour. Cover the bottom of a large skillet or griddle with a thin layer of oil (or bacon fat). Drop spoonfuls of potato mixture onto hot oil, press into thin pancakes. Turn when underside is golden brown and crisp. Brown other side. Serve immediately.
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