Ingredients

• 2 lb baking potatoes, about 3 lg
• 2 eggs
• 1 sm . onion, grated, ¼ C
• 8 oz sour cream
• ½ C sifted flour
• ¼ tsp baking powder
• 1 tsp salt
• ¼ tsp white pepper
• Ground pepper, to taste
• Ground nutmeg, to taste
• Vegetable oil for frying

Instructions

1. Pare potatoes; shred coarsely into a large bowl of cold water; drain; rinse in cold running water.
2. Squeeze firmly in clean linen towel or cheese cloth to remove as much water as possible.
3. Beat eggs in a large bowl until frothy.
4. Add potatoes, onion, sour cream, flour, baking powder, salt and pepper; stir.
5. Heat a ¼" depth of oil in a large skillet.
6. Drop potato mixture by Tb into hot oil (add more oil as needed)
7. Flatten with pancake turner to make an even thickness.
8. Brown on one side (about 5-6 minutes); turn and brown other side.
9. Drain on paper towel. Serve warm.