8 potatoes, scrubbed and dried
2 onions
2 eggs, lightly beaten
1/4 c. flour
3/4 tsp. baking powder
Ground pepper to taste
Extra virgin olive oil

Coarsely grate potatoes, and place in ceramic bowl. They will release liquid and turn red, about 15 to 20 minutes. Grate the onions and set aside. Transfer the potatoes to a large colander, and let them drain for 10 minutes. Then spray them with water for 2 to 3 minutes. The red will wash out, and potatoes will be white. Transfer them to another bowl.

Stir onions into potatoes. Add the eggs, flour, baking powder, and pepper, and mix thoroughly. Heat corn oil in large skillet, drop by level spoonsfull of the mixture into the hot oil. Saute until golden brown on both sides. As they finish, drain on paper bags, keeping them warm. Serve warm. Makes 8 portions.