Kartoffelpuffer (German Potato Pancakes)

INGREDIENTS

• 2 pounds potatoes, peeled and quartered
• 1 large onion, quartered
• 1/2 cup milk
• 1/2 - 1 cup flour (use 1/2 cup flour with drier potatoes; up to 1 cup with more watery potatoes )
• 2 teaspoons salt
• 2 eggs
• Vegetable oil

DIRECTIONS

1. Grate potatoes and onion into a bowl.
2. Add milk, then stir in flour, salt, and eggs. Mix well.
3. In a large, heavy skillet heat 1/2 inch frying oil until hot.
4. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
5. Drain on a paper towel.