Nancy's Potato Pancakes
by Nancy Graff - serves 4

I asked mom for her famous potato pancake recipe; and they taste just as I remember them.
Mom suggests using a food processor to shred the potatoes and the onion.
3-1/2 cups grated russet potatoes (squeezed dry), (about 2 large)
1/2 cup minced onion
2 large eggs, beaten
2 tablespoons all-purpose flour
1 tablespoon vegetable or canola oil
salt & pepper
additional oil, for cooking
applesauce, to serve
1 In a medium bowl, combine the potatoes, onion, eggs and oil. Blend in the flour. Add salt and pepper to taste.
2 Put a skillet over medium-high heat and pour in enough oil to coat the bottom of the pan, plus a little bit more. When the oil is hot, add potato mixture to it by large tablespoonfuls (is that a word?). Flatten the potato mounds with the back of the spoon.
3 Brown on both sides, turning once; 3 to 4 minutes per side. Drain on paper towels. Serve immediately. Mom likes applesauce on the side.