INGREDIENTS

INSTRUCTIONS

Pare potatoes; let soak in bowl of ice water for 2 or 3 hours, drain.
Using fine grating disk of food processor, or the finest side of a
four sided grater, grate potatoes into a medium bowl, grating the
onions with the potatoes as you work. (The juice prevents the  potatoes
from darkening.) Drain mixture through a large sieve set  over a large
bowl. Squeeze handfuls of the potato/onion mixture over  sieve,
allowing liquid to drain into the bowl. Let the liquid from  the
potatoes stand a few minutes to allow starch sediment to collect  in
the bottom of the bowl. Meanwhile, mix the potato/onion mixture  with
the eggs, flour, baking powder, 1 teaspoon salt and dash of  pepper.
Add 1 tablespoon more flour, if needed to thicken mixture to
consistancy of cooked cereal. Carefully pour or spoon off liquid from
potatoes; add sediment only to the potato-egg mixture, stirring till
just blended. Preheat oven to 250 degrees F. In a 12" skillet, over
medium high heat, heat 1/2" salad oil until hot but not smoking.  Place
heaping tablespoons of the potato mixture in the hot oil; with  back of
fork, flatten slightly. Fry about 5 pancakes at a time until  golden,
turning once, 3 minutes in all. Remove pancakes with slotted  spoon;
drain on paper towel lined baking sheet. Place in oven to keep  warm
while frying remaining pancakes. If desired serve pancakes with
applesauce or sour cream.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 248
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 62mg
Sodium: 196.7mg
Potassium: 739.5mg
Carbohydrates: 49.9g
Fiber: 4.7g
Sugar: 2.9g
Protein: 7.9g