Perfect Potato Pancakes

4 large potatoes (about 3 lbs)

2 eggs, lightly beaten

½ cup flour

½ cup finely diced onion

1 tsp salt

⅛ tsp pepper

Oil for frying

Maple syrup or applesauce

Peel and shed potatoes. Place in bowl of cold water. Line a colander with cheesecloth or paper towels (can use a thin flour sack dish towel). Drain potatoes and put into colander. Squeeze out as much moisture as possible. In a large bowl, combine potatoes, eggs, flour, onion, salt and pepper. 

In an electric skillet, heat ¼" of oil over medium heat. Drop batter by ¼ cupfuls into oil, about 3" apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. Keep prepared pancakes warm in a low heat oven until serving.

Top with maple syrup or applesauce. 

Makes about 16 pancakes.