4 lg. potatoes, pared
1/4 c. grated onion
2 eggs, slightly beaten
2 tbsp. flour
3/4 tsp. salt
Dash of pepper
Applesauce
Oil for frying

Using a medium grater, grate potatoes. Drain very well, measure 3 cups. In large bowl, combine grated potatoes with onion, eggs, flour, salt and pepper; mix gently. Add oil to large, heavy skillet to 1/8 inch deep. Heat slowly. For each pancake, drop 2 tablespoons of potato mixture into hot oil. With spatula, flatten to a small pancake. Fry for 2 to 3 minutes on each side, make sure they are golden brown. Drain well on paper towels. Dip in applesauce if desired.