Potato Pancakes

6 large potatoes
3 eggs
1 medium onion, grated
1/3 cup unsifted flour
2 teaspoons salt
Vegetable oil

Peel potatoes. Grate them into a large bowl of ice cold water (to remove starch). Drain off all water and squeeze until potatoes are as dry as possible. Add remaining ingredients. Stir well and fry in oil until golden brown on both sides.

Makes 24 (4-inch) pancakes. Serve with sour cream.