2 lbs. peeled potatoes
1 med. onion, peeled and trimmed
2 eggs, lightly beaten
2 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. white pepper
1/2 c. vegetable shortening or olive oil for frying (If you use olive oil, you don't need as much.)
Applesauce or jelly
Sour cream

1. In a medium bowl, shred the potatoes and grate the onion on a medium fine grater. Carefully drain off some of the excess liquid from the mixture. Stir in the egg, cornstarch, salt and pepper.

2. Heat the shortening or oil in a large, heavy skillet over medium high heat until the shortening or oil begins to ripple.

3. Use small amounts, carefully spoon scant 1/4 cups of the potato batter into the hot fat. As pancakes are frying, gently press on the surface with a spatula to flatten. Turn once and fry until crisp and golden, about 2 to 2 1/2 minutes per side.