4 lg. russet potatoes
5 eggs
1/2 tsp. salt
1/2 tsp. turmeric
1/8 tsp. red or black pepper
Oil to 1/2 inch depth in frying pan

Boil potatoes until tender. Cool, peel, and grate into mixing bowl. Add eggs and mix well with wire whisk to make batter. Add salt, turmeric, and pepper.

Heat 1/2 inch vegetable oil in frying pan until hot. Test oil with a little batter. Drop heaping tablespoons of batter into the oil. Fry about two minutes, turning once, until lightly browned. Do not press down; should be puffy.