4 lg. potatoes (approximately 3 lbs.)
Cold water
1 sm. onion (optional)
2 eggs
1/3 c. all-purpose flour
2 tsp. salt
1/8 tsp. pepper
Salad oil

About 1 1/4 hours before serving, peel potatoes and grate them along with the onion; put them into a large bowl partially filled with cold water. In a colander lined with a clean towel or cheese cloth; drain potato and onion by wringing to remove water. Beat eggs; add potato/onion mixture. Add flour, salt, and pepper. Stir smooth and blend completely.

In a large skillet, over medium heat; drop potato mixture by scant 1/4 cupfuls into about 1/3 cup oil. Flatten mounds with a pancake turner to make 4 inch pancakes; brown on each side. Remove to paper towel lined pan. Keep warm in low oven. Repeat to make about 12 more pancakes, adding oil as needed.