4 lg. potatoes
1 sm. onion
1/3 c. flour
1/8 tsp. pepper
Cold water
2 eggs
2 tsp. salt
Salad oil

Peel potatoes. Rinse under cold water. Into large bowl half filled with cold water, coarsely shred potatoes and onion. In colander lined with clean towel or cheesecloth, drain potatoes and onion. Wrap potatoes and onion in towel. Squeeze and remove as much water as possible. This prevents potatoes from darkening and also makes them crispier and lighter. In same bowl, beat eggs, return potatoes and onion. Add flour, salt and pepper; toss well. Over medium heat, in 12 inch skillet, add 1/3 cup salad oil. In hot oil, drop potato mixture into mounds. Flatten each and cook until golden brown. Turn and brown other side. Repeat frying 4 at a time, adding oil when needed. Makes about 16 pancakes.