Latkes

2 large potatoes
1 medium onion
2 eggs
2 tablespoons flour
1-1/2 teaspoons salt
1/4 teaspoon black pepper
oil for cooking

Peel the potatoes. Grate the potatoes into a bowl of cold water. Peel the onion, and grate it into the potatoes. Let the mixture sit for a few minutes.

Pour the potato mixture into a strainer, catching the liquid in another bowl. Set the potato liquid aside (you'll use it later). Wring out the strained potatoes and onions with your hands, and return them to their bowl. Add the eggs, flour, salt, and pepper to the potatoes and onions, and mix until the batter is of a uniform color.

Carefully pour off the potato liquid, saving the starch that has settled to the bottom of the bowl. Add the starch to the batter and mix it in.

Cover the bottom of a skillet with cooking oil to a depth of 1/8 to 1/4 inch. Heat to medium high. Drop a large spoonful of the batter into the center of the skillet and flatten with a spoon. Fry about 2 minutes or until golden brown on each side. Remove from the skillet and drain on paper towels. Keep the latkes hot in a 200 F oven until ready to eat. Serve with sour cream and applesauce.

Hint: To avoid splattering hot grease on yourself when turning the latkes, use two spatulas, one underneath the pancake, and one on top of the pancake holding it as you turn it over.