2 lb. baking potatoes (about 3 lg.)
2 eggs
1 sm. onion, grated (1/4 c.)
1 container (8 oz.) sour cream
1/2 c. sifted flour
1/4 tsp. baking powder
1 tsp. salt
1/4 tsp. white pepper
Vegetable oil for frying

Pare potatoes; shred coarsely into a large bowl of cold water; drain. Then rinse in cold running water. Squeeze firmly in clean linen towel or cheese cloth to remove as much water as possible.

Beat eggs in a large bowl until frothy. Add potatoes, onion, sour cream, flour, baking powder, salt and pepper; stir.

Heat a 1/4 inch depth of oil in a large skillet. Drop potato mixture by tablespoons into hot oil (add more oil as needed); flatten with pancake turner to make an even thickness. Brown on one side (about 5-6 minutes); turn and brown other side. Drain on paper towel. Serve warm.