Kartoffelpuffer

Grate potatoes and onion on the coarse side of a box grater. Place in a clean towel and squeeze out as much liquid as possible.

Let the strained liquid sit 5 minutes, then pour off the water and keep the starch settled at the bottom. Add starch back to the potato mixture.

Mix in eggs, flour, salt, and white pepper until combined.

Heat a generous layer of oil in a large skillet over medium-high heat.

Drop spoonfuls of batter into hot oil, flatten with a spatula, and fry 3-4 minutes per side until deeply golden and crisp.

Drain on paper towels and serve immediately with applesauce or sour cream.