Traditional Latkes-by Margaret Ball

3 large Idaho potatoes, washed but not peeled
1 small onion
2 large
eggs, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon salt
1/2
cup Crisco(r) Vegetable Oil
applesauce, for serving
sour cream, for serving

Grate the potatoes and put in a large bowl.
Grate the onion and add to the
potatoes.
You can use a hand grater or food processor to grate the
vegetables.

Add the eggs, flour, and salt and stir to combine. Let the batter stand for
about 10 minutes so that it thickens. Pour off any excess liquid that
gathers around the edges or on the surface. The batter will not be as
cohesive as most but will hold together in the hot oil.

Heat the oil in a skillet over high heat for 1 minute.
It should be to a
depth of about 3/4 inch.
Lower the heat to medium-high.

Using your hands, form the batter into small pancakes, each about 2 inches
in diameter.
Gently and carefully drop the latkes into the hot oil and cook
for 30 to 40 seconds on each side or until crispy.
Drain on paper towels.

Serve warm or at room temperature with applesauce and sour cream on the
side.