INGREDIENTS

INSTRUCTIONS

1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours, drain.
2. 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.)
3. 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.
4. 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.
5. 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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