Potato Pancakes

Serves: 6

7 or 8 medium sized old potatoes
1 large onion
Starch from potato water
2 eggs, separated
2 tbs. flour
1 tbs. salt
1 tsp. white pepper
Vegetable shortening for frying

Peel potatoes and keep in cold water until ready for use. Potato pancakes must be made just before they are to be eaten; they cannot be grated in advance, as they will blacken very quickly. Grate potatoes and onion into a bowl and drain in a strainer, pressing out as much liquid as possible with your hands or with a wooden spoon. Reserve liquid and let it settle. Pour away potato liquid but do not throw away the starchy sediment that has settled at the bottom. This should be returned to the potato mixture. Mix potatoes and egg yolks, flour, salt and pepper. Beat whites stiffly and gently fold into potatoes. Heat fat in skillet so that it is 1 inch in depth. Drop potato mixture into hot fat-about 2 tbs. per pancake and fry, turning once. Cook until golden brown. Drain on paper towels.