6 to 8 lg. potatoes, peeled and shredded (pat dry)
2 eggs, lightly beaten
1/4 tsp. baking powder
1 lg. minced onion
3 tbsp. flour
1/2 tsp. salt
Salad oil for frying

In medium bowl, combine all ingredients, except oil. In large skillet, heat 1/4 of an inch of oil over high heat. Drop batter by level tablespoons into hot skillet. Brown on each side. Pancakes may be cooled and refrigerated, covered, up to 24 hours. Reheat on cookie sheet in preheated 400 degree oven for 5 minutes.