Have you ever tried something so delicious you can barely stand it This is one of those recipes. When you make this Recipe you’ll feel like you’ve died and gone to heaven.

This is the true Potato Pancake (not Latke). We usually serve them on a Friday night (especially during Lent) with potato soup, bread and butter, the pancake topped with the traditional granulated sugar with applesauce on the side. We are a German/Polish family. Leftovers were taken in sandwiches with butter, salt and pepper for lunch. Don’t fret about the discoloration…it is a part of the pancake and never noticed after fried up. When 5 pounds of potatoes are grated by hand for a large family, the discoloration is not a problem.Don’t spend a lot of time and trouble drying out the potatoes, just drain in a colander and the flour takes care of the rest. If a little drains from the pancake in the fry pan, it will just add a nice crispiness to the edge. ENJOY. Our family has for over 100 years.To Make this Recipe You’ Will Need the following ingredients:

INGREDIENTS :

– 2 pounds and half of “RUSSET POTATOES“
– 3 beaten eggs
– 1 white onion
– 1 TSP of sea salt
– 1/2 cup of potato starch
– Canola oil

HOW TO MAKE IT :

1. Make sure to peel and grate the potatoes and onion and put in a strainer as they would be very watery. Allow them rest about 10 minutes. You’d best ring them out in a paper towel in case you are in a hurry. Don;t worry if they’re still watery. I missed this phase altogether a couple of times, especially when I was in a big hurry.

2. Move the mixture of potatoes and onions in a tub and add in the salt and beaten eggs. And please mix it in while using the potato starch.