Perfect Potato Pancakes

• 4 large potatoes
• 2 eggs
• 1/2 c. finely diced onion
• 1/2 c. all-purpose flour
• 1 tsp. salt
• 1/8 tsp. pepper
• salad oil

1. Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or a clean thin dish towel.
2. Drain potatoes into cloth and squeeze out as much moisture as possible. Place potatoes in a mixing bowl.
3. Beat eggs; add to potatoes along with onion, flour, salt and pepper.
4. Mix well.
5. Heat about 1/3 cup salad oil in a skillet until hot.
6. Drop potato mixture 1/4 cup at a time into hot oil, about 3 inches apart.
7. Flatten with pancake turner to make a 4-inch pancake.
8. Cook pancakes until golden brown; turn and cook other side, about 4 minutes total.
9. Remove to a cookie sheet lined with paper towel to drain.
10. Repeat until all pancakes are cooked.
11. Serve immediately or place in a warm oven until ready to serve.
12. Top with maple syrup or applesauce.
13. Yield: About 16 pancakes.

potatoes, eggs, onion, allpurpose, salt, pepper, salad oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807022 (may not work)