Categories: Vegetables, Breakfast 
      Yield: 6 servings 
  
      6    Medium potatoes                     1 ts Salt 
      1    Onion                                    Vegetable shortening or 
      2    Eggs                                     Oil for frying 
    1/2 c  Flour                           
  
  Pare and grate potatoes into a mixing bowl.  Squeeze out liquid.  Peel and 
  grate onion into potatoes.  Add eggs, flour, and salt and stir to make a 
  smooth batter that will drop heavily from the spoon. 
   
  Heap the shortening in a heavy frying pan using enough to cover the 
  pancakes amply.  Drop the batter from a spoon into the hot shortening, 
  making pancakes 3 inches in diameter. 
   
  Fry over moderate heat until brown on the underside, turn to brown.  Life 
  out and drain off excess fat on paper towel.  Pancakes fried in deep fat 
  should be puffed and crisp. 
   
  These pancakes may also be baked in a shallow baking pan for 45 minutes at 
  350F until nicely browned.  Cut into squares and serve hot. 
   
  They may also be put into a well greased small muffin pan and baked 45 
  minutes at 350F. 
   
  Source:  Jewish Cookery by Leah W. Leonard (1949)