2-3 c. grated potatoes, preferably russets
3 eggs, beaten
1 1/2 tbsp. flour
1/2 tsp. salt
1-3 tsp. grated onion
Oil for frying

Place grated potatoes in a colander and rinse with water. Squeeze excess water out and transfer to a large mixing bowl. Stir in eggs, flour, salt and grated onion.

Heat in a heavy skillet a few tablespoons vegetable oil. When oil is hot, drop spoonfuls of potato mixture into pan, forming pancakes about 4 inches in diameter. Brown each side until crisp, about 8-10 minutes total. These are especially good when served topped with applesauce and sour cream.