KARTOFFELPUFFER (GERMAN)

2 pounds potatoes, peeled and quartered
1 large onion, quartered
1/2 cup milk
1/2 - 1 cup flour
2 teaspoons salt
2 eggs
Vegetable oil

Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.

In a large, heavy skillet heat 1/2 inch frying oil until hot. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides. Drain on a paper towel.