Recipe: German Potato Pancakes (HP Books, 1980's)

GERMAN POTATO PANCAKES

2 lbs baking potatoes
1 onion
2 eggs
Salt and white pepper, to taste
3 Tbsp coarse-ground semolina, farina or flour, if needed
1 Tbsp chives
Oil (for frying)

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 white pepper, blending well. If mixture still seems too moist, add semolina, farina or flour (if desired). Add chives.

Cover the bottom of a large skillet or griddle with a thin layer of oil. Drop spoonfuls of potato mixture onto hot oil; press into thin pancakes or fritters. Turn when underside is golden brown and crisp. Brown the other side. Serve immediately.

Makes 4 to 6 servings
Source: Best of German Cooking by Edda Meyer-Berkhout, HP Books, 1989