Ingredients

• 6  mediu, potatoes (about 2 pounds)
• 2  eggs
• 2  tablespoons all-purpose flour
• 1/2  teaspoon salt
• 1/4  teaspoon baking powder
• 1/4  teaspoon pepper
• 1/2  cup finely chopped onion
• 1  tablespoon snipped parsley
• 1-1/2  teaspoons caraway seed (optional)
•   Cooking oil or shortening

Directions

1. Peel and finely shred potatoes. Drain in a sieve.

2. Meanwhile, in mixing bowl, beat eggs. Stir in flour, salt, baking powder, and pepper. Stir in the potatoes, onion, parsley, and caraway, if you like.

3. In a large, heavy skillet, heat 1/4 inch of oil over medium heat until hot.

4. For each pancake, stir mixture and carefully spoon about a rounded tablespoon into hot oil, leaving about 1 inch between pancakes and pressing to flatten slightly. Cook for about 3 minutes on one side or until brown and crisp; turn and cook other side for 2 to 3 minutes more.

5. With a slotted spoon, remove pancakes from oil and drain on paper towels. Makes about 20 medium pancakes (10 servings).

Note: Depending on the variety, the shredded potatoes may darken while you fry the first batch of pancakes. After the potatoes are fried, they look fine.