Potato Fritters

4 med. potatoes*
4 T. flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 lg. eggs, beaten lightly
2 tsp. vegetable oil

*Chop coarsely with food processor; squeeze out extra moisture with a towel.

Combine potatoes, flour, salt and pepper. Stir in the eggs and 2 tablespoons oil. Mix thoroughly. Drop heaping teaspoonfuls into hot oil, 1/2-inch deep in fry pan; very hot. Do not crowd or they will become mushy. When bottoms of fritters are crispy and golden, turn and brown other side. Drain on paper towels. Serve hot and dip in French onion sour cream.
Yum Yum!!

Joanne Halverson