Kartoffelpuffer

Peel the potatoes and grate them coarsely using a box grater or food processor. Transfer the grated potatoes to a clean kitchen towel and wring out as much moisture as possible.

Peel and finely grate or mince the onion, then combine it with the drained potatoes in a large mixing bowl.

Add the eggs, a splash of milk, and a generous pinch of salt to the potato and onion mixture. Stir everything together until a cohesive batter forms.

Pour enough vegetable oil into a large skillet to generously coat the bottom and heat over medium-high heat until the oil shimmers.

Drop heaping spoonfuls of the potato batter into the hot oil and press each portion down gently with a spatula to form flat pancakes about 3 to 4 inches in diameter.

Fry the pancakes undisturbed until the edges are set and the undersides are deep golden brown and crisp, then flip carefully. Cook the second side until equally golden and cooked through.

Transfer the finished Kartoffelpuffer to a plate lined with paper towels to drain excess oil. Season with a pinch of additional salt if desired and serve immediately while hot and crisp.