Rhenish Potato Pancakes

Peel washed potatoes and grate medium fine. Spread a sieve with a muslin cloth, fill the potatoes and squeeze heartily. Then mix the potatoes with the peeled, very finely chopped onions and the eggs. Season heartily with salt and freshly ground pepper. Heat the oil in a large, heavy frying pan until smoking hot. Pour in 2 tbsp. full of batter at a time to make potato pancakes, spreading the amount very thinly. Toast potato pancakes until crispy brown on both sides. Keep warm until all are done.

Serve with: Apple puree, apple or pear compote, or a leaf salad.

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