6 lg. potatoes
3 eggs
1 c. all-purpose flour
Salt

Peel potatoes. Slice one at a time. Put in blender with 1/2 cup water. Set for chop. Put in strainer and return liquid back to blender until all potatoes are done. Blend in onion. Remove any excess liquid.

In a large bowl, put the grated potatoes, add the eggs and salt. Beat and then add the cup of flour. To insure crisp pancakes, the oil must be very hot. Seal immediately. Brown, turn, and drain on paper towels or regular towel.