Kartoffelpuffer (mit Zwiebel) (Potato Pancakes (with Onions))

1 1/2 pounds Potatoes
1 small Onion, finely chopped
1/4 cup All-Purpose Flour
3 Eggs
Salt (to taste)
Oil

Peel and wash the potatoes. Finely shred the potatoes into a bowl. Place shredded potatoes into a clean kitchen towel. Squeeze out excess juice. Return potatoes to bowl.

To the potatoes, add eggs, flour, onions, and salt. Mix together.

Heat oil in a frying pan. Using about 2 tablespoons per pancake, fry pancakes in hot oil until the pancakes are crispy and golden brown. Allow excess oil to drip off of pancakes. Serve immediately.

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