2 pounds potatoes, peeled and quartered
1 large onion, quartered
1/2 cup milk
1/2 - 1 cup flour (use 1/2 cup flour with
drier potatoes; up to 1 cup with more
watery potatoes
2 teaspoons salt
2 eggs
Vegetable oil
Grate potatoes and onion into a bowl. Add
milk, then stir in flour, salt, and eggs. Mix well.
In a large, heavy skillet heat 1/2 inch frying
oil until hot. Drop potato batter (1/4 cup per pancake) into skillet and
fry until golden brown and crisp on both sides.
Drain on a paper towel.