1 onion
1 lb. baking potatoes (2 to 3)
1 egg
3 tbsp. flour
Salt & pepper
Oil

Grate onion. Peel potatoes and grate them. Combine onion and potatoes, rinse, and drain in a sieve. Squeeze out excess liquid. Put in a bowl and stir in egg, flour, 1/2 teaspoon salt and 1 teaspoon pepper. Heat about 1/4 inch of oil in a large frying pan. Drop about 2 tablespoons batter for each pancake into hot oil, making several pancakes at a time. Cook until golden brown, 4 to 5 minutes a side. Drain on paper towels.