3 to 4 lg. pared potatoes
3 eggs
1 med. onion
2 tsp. salt
1/4 tsp. pepper
4 1/2 tsp. flour
Vegetable oil to fry them in

1. Shred potatoes into a bowl of cold water (you should have 4 1/2 cups). Drain well and squeeze dry in clean towel.

2. Beat eggs in large bowl, stir in potatoes, onion, salt, pepper. Sprinkle flour over top and stir in.

3. Pour oil in large heavy skillet to a depth of 1/4 inch, heat. Drop potato mixture (1/4 cup) for each cake, flatten slightly with spoon. Fry slowly 3 to 5 minutes until golden brown and crisp. Drain on paper towels. Add oil to pan when needed. Serve with applesauce or sour cream. Makes 15 cakes. Enjoy!