Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Potatoes, medium
2 md Onions, peeled
2 lg Eggs, well beaten
3 lg Tablespoons flour, cracker
-meal, potato flour or
-matzo meal
2 ts Baking powder

1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours,
drain.

2. Using fine grating disk of food processor, or the finest side of a
four sided grater, grate potatoes into a medium bowl, grating the
onions with the potatoes as you work. (The juice prevents the
potatoes from darkening.)

3. Drain mixture through a large sieve set over a large bowl. Squeeze
handfuls of the potato/onion mixture over sieve, allowing liquid to
drain into the bowl. Let the liquid from the potatoes stand a few
minutes to allow starch sediment to collect in the bottom of the bowl.

4. Meanwhile, mix the potato/onion mixture with the eggs, flour,
baking powder, 1 teaspoon salt and dash of pepper. Add 1 tablespoon
more flour, if needed to thicken mixture to consistancy of cooked
cereal. Carefully pour or spoon off liquid from potatoes; add
sediment only to the potato-egg mixture, stirring till just blended.

5. Preheat oven to 250 degrees F. In a 12" skillet, over medium high
heat, heat 1/2" salad oil until hot but not smoking. Place heaping
tablespoons of the potato mixture in the hot oil; with back of fork,
flatten slightly. Fry about 5 pancakes at a time until golden,
turning once, 3 minutes in all. Remove pancakes with slotted spoon;
drain on paper towel lined baking sheet. Place in oven to keep warm
while frying remaining pancakes. If desired serve pancakes with
applesauce or sour cream.

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