Preparation / Directions:
Coarsely grate the potatoes into cold water. Squeeze out as much moisture as possible, then place between paper towels to press out all remaining water. Mix the egg yolks with the potatoes. Thoroughly blend in the flour, salt and baking powder. Beat the egg whites until stiff peaks form. Fold them into the potato mixture. Heat 1/2 inch vegetable oil in a large skillet to 325 degrees. Drop batter by large tablespoons full into the oil. Fry to a golden brown on each side, turning only once. Serve hot.
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