Yield: Makes 2 dozen. INGREDIENTS 2 large Russet potatoes (scrubbed and cut lengthwise into quarters) 1 large onion (peeled and cut into quarters) 2 large eggs ½ cup all-purpose flour 2 teaspoons ...

Yield: Makes 2 dozen. 1. Grate the potatoes and onion. Transfer the mixture to a clean dishtowel and wring out as much liquid as possible. Transfer the potatoes and onions to a large bowl.