Perfect Potato Pancakes - cooking recipe

Ingredients

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

Preparation

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