German Potato Pancakes Recipe

0 Potatoes: Using the medium holes on a box grater or a food processor, shred the potatoes finely and squeeze out excess juices with your hands or place in a cheesecloth and wring it out.
1 Other Ingredients: In a large bowl, take the grated potatoes, grated onion, eggs, flour, salt and pepper. Using a fork, combine until mixed well and tacky.
2 Tip: Scoop out any excess juices collected. If mixture is too dry, wait a few minutes for some juices to release.
3 Cook: Heat 2 tablespoons oil in the skillet at medium-high. Place ⅓ cup of mixture on the skillet and using the back of a spoon, spread it evenly, about ⅛ inch thick. Make one or two more pancakes, spacing them apart and adding oil as needed.
4 Pancakes: Fry on both sides until evenly golden brown, about 3 to 4 minutes each side, and flipping as needed. Repeat to make a total of 12 to 14 kartoffelpuffer.
5 Serve: Briefly transfer the pancakes to a plate lined with paper towels and serve them hot with sour cream/Greek yogurt with herbs, spicy ketchup, apple sauce or avocado dip.
6 Tip: You can keep the pancakes warm on a baking sheet placed in an oven that has been preheated at 250°F.