Oma Friede`s East Prussian potato pancakes

from Kochbar (a recipe around 1890)

Ingredients

• 870g Peeled potatoes (about 8)
• 130g peeled onions (2 medium)
• 4 large Eggs
  • If you are using small eggs, just use 1-2 more. The eggs provide the "binding".
• 2 tsp Sugar
• 2 tsp Caraway, if you like it
• 2 tsp Salt
• 100g or so Neutral oil for frying

Directions

1. Grate the peeled potatoes and onions on a fine grater (please do not use a "strip grater"). It's a bit laborious, but the result is GREAT.
2. Now add all other ingredients (eggs, salt, sugar, caraway) to the "potato-onion dough" and mix everything well.
3. Heat the oil in a saucepan.
4. Then fry the pancakes in the hot fat as desired (round or "East Prussian sandwich-shaped").
5. Place them on a cake rack and keep them warm (in the oven).

The author's serving suggestion:
"We always have apple sauce or original East Prussian blueberry compote, sugar and "a fresh pot of muckefuk" (malt coffee) with the pancakes. (Bean coffee is a no-go, because it doesn't taste good with the pancakes at all.) I think these are still childhood memories, but everyone can try it out for themselves."