2 lbs. Idaho potatoes (3 lg.)
2 eggs
1 sm. onion, grated (1/4 c.)
1 (8 oz.) container dairy sour cream
1/2 c. sifted all-purpose flour
1 tsp. salt
1/4 tsp. baking powder
1/4 tsp. white pepper
Vegetable oil for frying
Cranapple sauce (optional)

Pare potatoes. Shred coarsely into large bowl of cold water. Drain; then rinse potatoes under cold running water. Squeeze firmly in clean linen toweling to remove as much water as possible.

Beat eggs in large bowl until frothy. Stir in potatoes, onion, sour cream, flour, salt, baking powder and pepper.

Heat 1/4 inch depth of oil in large skillet over medium heat. Working in batches to avoid overcrowding pan, carefully drop potato mixture by tablespoonfuls into hot oil. Flatten with pancake turner to make even thickness. Cook about 3 minutes or until brown on underside. Turn and brown other side for about another 3 minutes. Drain on paper toweling. Serve warm with cranapple sauce, if you wish.