Extract as much moisture as possible from the grated potatoes by either squeezing them firmly in a colander using your hands or placing them in a clean kitchen towel and wringing thoroughly. This step is crucial for achieving crisp results.

Transfer the drained potatoes to a mixing bowl and add the finely grated onion, beaten eggs, flour, and salt. Mix the contents thoroughly by hand until a cohesive, slightly sticky mixture forms. If the texture is too loose, incorporate a small amount of additional flour. Proceed to cook without delay, as the mixture should not sit for long.

Warm a few tablespoons of neutral oil in a non-stick skillet set over medium-high heat. Scoop about ⅓ to ½ cup of the potato mixture into the pan for each pancake, flattening them gently with the back of a spoon to form round patties.

Cook the pancakes for approximately 3 to 5 minutes on each side, or until they achieve a deep golden color and crisp exterior. After frying, transfer them briefly onto paper towels to absorb excess oil.

Serve the Kartoffelpuffer hot and fresh. For a sweet presentation, accompany with applesauce, fruit preserves, or a dusting of powdered sugar. For a savory option, pair with herbed yogurt, quark, crème fraîche, or alongside meat and gravy as part of a hearty meal.