Wash, peel and drain the potatoes. Possibly pour off liquid. Peel the onion, grate it finely and add it to the potatoes, season the mixture with salt. Mix in the eggs and flour. If the dough is still too runny, add more flour.
Heat plenty of oil in a pan. Put a little batter into the pan and bake the potato fritters in portions on both sides until golden brown.
Potato pancakes taste best when they are hot when they come out of the pan, sprinkled with sugar, with applesauce or with salad
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