German Potato Pancakes (Kartoffelpuffer)

Peel the potatoes and onions. Grate the potatoes and onions with a medium to fine size of your grater and drain as much water as you can either wringing the grated potatoes out with a using a thin linen kitchen towel or by pressing into a fine mesh sieve with a bowl beneath it. Catch the liquids and let them sit. Potato starch will collect on the bottom (like a white, thick paste) and you can add that back to the potatoes.

Add a good amount of salt and a little less pepper to season. Add eggs, flour and chives and knead together.

Add oil to a large frying pan and fry pan over medium high heat. Cook potato pancakes in batches by spooning pancake-sized amounts in the pan and pressing it down to make it flat. Cook for a few minutes on each side or until golden brown and crispy. Transfer to paper towels to drain excess oil.

Serve immediately or keep warm in a 150° Fahrenheit (65° Celsius) oven until ready to serve.

When ready to serve, sprinkle with sugar and serve with applesauce (I love my super easy, homemade chunky apple sauce with a hint of cinnamon) and a little sour cream with added chopped chives and salt. This is how my Oma Sieghilde would serve it to us when we were kids, but I described other serving suggestions in the notes below.