4 lg. grated potatoes, about 2 lb.; drained of excess fluid
1/4 c. grated onion
2 eggs, slightly beaten
2 tsp. flour, adjust to liquid in potatoes
3/4 tsp. salt

Blend all ingredients together. Drop by heaping tablespoons into skillet containing 1/4 inch of hot oil or shortening. Brown on both sides. (Put on paper towel for excess oil.) Serve with applesauce or sour cream or jelly.