Method

Peel potatoes if skin is coarse; otherwise, just clean well. If peeled, keep potatoes in cold water until ready to prepare latkes so they keep their whiteness.

Starting with the onions, alternately grate the onions and potatoes to prevent blackening of the potatoes. Press out as much liquid as possible with your hands.

Blend the potato-onion mixture with the eggs and 1/4 C. flour, salt, and pepper.

Heat 1 inch of oil in a medium pan. Drop the mixture into the skillet by tablespoons, and fry, turning once. When golden and crisp on each side, drain on paper towels. If mixture falls apart when dropped into oil, add remaining 2 tablespoons flour.

Serve with sour cream and applesauce.

Contributor: pat ciesla

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