Potato Latkas

Shred potatoes alternately with the onion to keep the potatoes from turning brown. Or shred the potatoes and onion together in a food processor fitted with the shredding blade. Transfer to a large bowl and mix in eggs, salt and flour. Let rest for 5 to 10 minutes so the potatoes can absorb some of the moisture. If the mixture is very wet, add 1 tablespoon more flour. Some liquid may pool in the bottom of the bowl.

In a large skillet over medium-high heat, heat ¼ inch of oil until very hot. Spoon tablespoonfuls of potato mixture into the hot oil. Fry until well-browned and crisp around the edges. Turn latkas over and continue frying until the bottom is also well-browned and is cooked through. Drain on paper towels. Serve warm with applesauce or sour cream.

Makes about 25 three-inch latkas.