2 lbs. potatoes, peeled
1 lg. carrot, peeled
2 lg. eggs
1 med. onion, finely chopped
1/4 c. flour
1/4 tsp. salt
1/4 tsp. baking powder
3 tbsp. vegetable oil

Shred enough potatoes to measure 5 cups squeeze well to remove excess liquid, set aside. Grate carrot, set aside. In bowl, beat eggs, onion, flour, salt and baking powder, mix well, stir in potatoes and carrots. Heat 1 tbsp. oil, place batter by heaping tablespoons in hot oil, do not crowd skillet flatten mounds of batter in thin pancakes. Cook 3 to 4 minutes on each side until crisp and golden brown. Drain on paper towels.