Spread potatoes and onion on clean dish towel; roll up,
twisting towel to extract excess moisture from vegetables.
In bowl, whisk eggs, flour, 1/2 t salt and
1/4 t pepper until smooth. In large nonstick skillet,
heat 1/4 cup oil over medium-high heat.
Add vegetables to batter; mix. Spoon mixture into skillet,
allowing one heaping tbs. for each fritter;
with back of spoon, flatten slightly.
Fry, six fritters at a time, 4 minutes.
Turn; cook 2 to 4 minutes. Drain on paper towels;
keep warm while frying remaining fritters,
adding more oil if necessary. Yield: 6-8 Servings