Grate the raw potatoes into a bowl. Thoroughly squeeze off any liquid.
Grate the onion into the bowl and add the remaining ingredients. Mix well to form a 'slurry'.
Heat the oil and/or butter in a frypan over medium heat. When the pan is hot, add an overflowing tablespoonful of the potato mix, spreading it around until it is less than 1 cm thick.
Bake on both sides until golden.
Remove from the pan and place on some paper towel to soak up any excess fat before serving.
In the case of allergies, the flour can be changed to semolina or polenta.One alternative is to add 2 tablespoons of sour cream and some more flour to the batter.One recipe suggested cooking about a third of the potatoes in advance to give the German potato pancakes a creamier consistency.Another alternative is to replace the onion with half an apple, grated.Simple canola or vegetable oil works better than olive oil for this recipe. I prefer a mixture of canola oil and butter.