Potato Pancakes

Into a cold bowl of water, shred the Russet Potatoes (1 lb) and Yellow Onion (1/2) . With your hands, squeeze the contents of the bowl and mix them around until the water is cloudy. Remove the potatoes and onion, one handful at a time, squeezing out excess water and transferring to a paper towel. Return to a dry bowl.

Add All-Purpose Flour (4 tsp) , Garlic Powder (2 tsp) , Egg (1) , Salt (1 tsp) , and Ground Black Pepper (to taste) . Mix well.

In a frying pan over medium-high heat, warm the Frying Oil (4 Tbsp) . Add the potato and onion mixture in small clumps, patting down to make pancake shapes. Cook for 4 minutes.