2 1/2 c. grated raw potatoes
4 T. finely chopped onion
1 t. salt
2 large eggs
3 T. fine, dry breadcrumbs or matzah meal
freshly grated pepper

vegetable oil and butter

Garnish - applesauce and/or sour cream

1. Peel and grate 3 large potatoes and press the excess moisture out thoroughly
2. Measure out 2 1/2 c. potatoes
3. Stir in onion, salt, and breadcrumbs
4. Add lightly beaten eggs
5. If the batter is too moist, add some more crumbs
6. Add black pepper to taste
7. Heat a large frypan with butter and an equal amount of oil. There should be about 1/4 inch oil/butter in the pan
8. Drop heaping spoonfuls and flatten with the back of the spoon
9. Fry on one side until golden brown and crisp, then turn
10. Drain on paper towels

Serve latkes with sour cream and/or applesauce

Makes about 12 pancakes; recipe can easily be doubled

Note: Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350° F. oven until crisp, about 10 minutes.