Potato Pancakes

(by Barbara Ballinger)

4 large Idaho baking potatoes

2 eggs

1/4 - 1/3 onion, grated finely

salt and pepper to taste

4 t. vegetable oil, plus additional for frying

applesauce for serving

Grate potatoes into a strainer.

Grate onion into a separate bowl while letting potatoes drain.

Combine potatoes and onion, and mix in with eggs.

Add oil, salt and pepper.

Coat a large frying pan with oil, and place over medium-to-high heat.

Use a tablespoon to portion out each latke into the pan.

Watch carefully and flip when nicely browned and crisp.

Cook on the other side to crispness, too; don’t overcook.

Drain on paper towel.

Serve while warm with applesauce.

(Read Miracles, the story that accompanies this recipe.)