2 eggs, well beaten
1 med. white onion, chopped fine
1 clove garlic, chopped fine
3 tbsp. flour
1 1/4 tsp. baking powder
2 c. shredded potatoes
Salt, pepper to taste
Peanut oil for shallow frying

Blend together in a bowl the eggs, onion, and garlic. Stir well, then add the flour, baking powder, salt and pepper; mix well. Add shredded potatoes; stir well.

In a large heavy frying pan over medium flame, heat 1/2 cup oil. Carefully drop tablespoons full of mixture into oil; do not overcrowd pan. Cook on each side until edges are crispy and pancakes are golden brown. Remove to a plate lined with paper towels to absorb any oil. Serves about 6. Yield: about 12 pancakes.