Instructions: Squeeze out as much liquid from the grated potatoes as you can and place in a mixing bowl; mix in the grated onion then add the eggs, flour and salt, mixing well.

Heat, over medium heat, enough oil in a heavy frying pan to cover the pancakes amply. Drop the batter by spoonfuls into the hot oil, spreading the batter to about 3-inches in diameter. Cook until crisp, puffed and golden brown on both sides; drain on paper towels.

This recipe yields 6 servings.

Cooks

Note: To lower the fat in this recipe, the batter can also be baked in a greased shallow baking pan at 350 degrees for about 45 minutes or until nicely browned. Cut into squares and serve hot.

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