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.
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 120 (32%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 352.5mg||108 %|
|Sodium 130.9mg||5 %|
|Potassium 1061.1mg||28 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 44.2g|
|Protein 16.4g||23 %|
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Calories per serving: 380
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