Potato Pancakes

     Cold water

4 large Canadian Russet Potatoes

(3 lbs.,) peeled and rinsed

1 small onion, peeled

2 eggs

1/3 cup all-purpose flour

2 tsp. salt

1/8 tsp. pepper

1/3 cup salad oil

§  Into large bowl half filled with cold water, coarsely shred potatoes and small onion

§  In c lean colander lined with clean towel or cheese-cloth, drain shredded potatoes and onion.

§  Wrap potatoes and onion in towel; squeeze towel to remove as much water as possible.

§  In same large bowl, beat eggs; add the shredded potatoes and onion, flour, salt and pepper and toss together until well mixed.

§  In 12- inchs skillet over medium heat, in hot salad oil, drop mixture by scant ¼ cupfuls into 4 mounds.

§  With pancake turner, flatten each mound to make a 4- inch pancake. Cook until golden brown on one side, about 4 minutes; turn pancake and brown other side.

§  Remove to paper towel-lined cookie sheet to drain; keep warm. Repeat to make about 12 more pancakes, stirring mixture occasionally.