Wash and peel the potatoes. Then using a grater or food processor grate them on the small side.

Place them in a kitchen towel and wring to squeeze out as much excess water as possible. Don't throw the liquid from the potatoes. Keep aside for 5 minutes.

On the large side, grate the onions. Grating on the larger holes will keep its texture intact. Squeeze out extra water by wringing in the same kitchen towel.

Then put the potatoes and onions in a medium-sized bowl. Add the flour, salt, white pepper, smoked paprika and egg. Mix well to form a batter.

Drain most of the liquid from the potatoes and save the white potato starch at the bottom. Add around 2 tablespoon to the batter and mix well.

Heat oil in a pan. Add ¼ cup of the pancake batter and press lightly to flatten. Don't over crowd the pan, work in batches or the potato pancakes will get soggy.

Cook for 3-4 minutes on medium high heat. Flip when you notice brown edges. Cook on the opposite side for 3-4 minutes till golden and crispy.

Remove on a wire rack to drain excess oil. Sprinkle sea salt immediately. You can also keep in a preheated oven while you tend to rest of the batter.

Spoon some sour cream on the kartoffelpuffer and garnish with chopped chives. Enjoy hot!