Kartoffelpuffer

Ingredients
potatoes; up to 1 cup with more watery potatoes
 * 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
 * 2 teaspoons salt
 * 2 eggs
 * Vegetable oil

Directions
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.