6 Russet potatoes, peeled
2 onions, peeled
2 eggs
2 tsp. salt
1/2 c. flour (or up to 1 c., if necessary)
1 tsp. baking powder
Vegetable oil for frying

Grate potatoes in food processor. Put aside in a bowl of cold water with a little milk (to keep potatoes white).

Chop onions in processor. Place in a mixing bowl with eggs, 1/2 cup flour, salt, and baking powder. Beat together.

Drain potatoes; squeeze out liquid. Use chopping blade in processor to chop finer (pulse on-off).

Combine potatoes with the batter. Add more flour if needed, mixing well into the batter. Use 1/3-cup measure to drop in hot oil (or use a tablespoon if serving as an appetizer). Flatten slightly and let fry until brown. Drain on paper towels.