Country Potato Pancakes
2 large potatoes (about 2 pounds), peeled
2 eggs, lightly beaten
1 tablespoon finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
Oil for deep-fat frying
Finely shred potatoes; drain any liquid. Place in a bowl; add eggs, onion, flour, salt and baking powder. In an electric fry pan, heat 1/8 inch of oil to 375 degrees. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.
Makes about 24 pancakes.