Potato Pancakes (Tocsni)

Material:

3 to 4 large baking potatoes (about 3 pounds), peeled
1 small onion, peeled and minced
2 eggs, beaten
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
Dash of freshly ground black pepper
Vegetable oil for frying
Lots of Garlic, peeled, minced
Hungarian Paprika

First:

Grate potatoes, coarse or fine, into bowl of cold water. Drain and squeeze out liquid.

Next:

In medium bowl, combine grated potatoes, onion, eggs, garlic, flour, salt, baking powder, and pepper; mix well.

1. In large skillet, heat 1/2 inch oil over medium-high heat until very hot. Drop potato mixture by tablespoonfuls into hot oil, a few at a time, flattening each with a spatula. Cook 2 to 3 minutes on each side, until browned and crisp, turning once and reducing heat slightly if necessary.
2. Remove cooked tochnies to paper towels to drain. Repeat frying with remaining potato mixture, adding more oil, if necessary. Serve hot, with applesauce or sour cream.

Makes 16

Variation: For sweet tochnies, substitute 1 1/2 pounds sweet potatoes, peeled and grated, for half the white potatoes; add a dash of ground cinnamon, nutmeg, or ginger.

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