¼ teaspoon pepper
6 medium potatoes, peeled and shredded
½ glass finely chopped onion
¼ glass vegetable oil
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PREPARATION:
Beat eggs, flour, heating powder, salt, and pepper together in a expansive bowl; blend in potatoes and onion.Heat oil in a expansive skillet over medium warm.Drop loading tablespoonfuls of potato blend into hot oil in bunches. Press to straighten. Cook until browned and fresh, approximately 3 minutes on each side. Exchange to a paper towel-lined plate to deplete. Rehash with remaining potato blend.
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