Who can resist a crispy potato pancake with a fluffy potato center? Here is our version of classic German potato pancakes. Serve with a side of sour cream or sausage and applesauce for an extraordinary breakfast or lunch.
Chill the grated potato in ice water; drain and dry well on towel. Add eggs, flour, salt and onion. Shape into patties about 3 inches in diameter. Brown each side until crisp, in ¼-inch hot fat. Serve immediately.