Instructions: Line a large baking sheet with paper towels. If serving the pancakes immediately, preheat the oven to 200 degrees.

Have a large bowl of cold water ready. Using a hand grater or a food processor fitted with the medium shredding disc, grate the potatoes. As the potatoes are grated, transfer them to the bowl of water. When all of the potatoes are grated, set aside for 5 minutes. Drain the shredded potatoes in a large colander, rinsing with cold water. Transfer to a clean bowl. Add the onion, if using, the eggs and flour. Add salt and pepper to taste. Using a large spoon or your hands thoroughly combine the mixture. I think using your hands is best - you know then that you really have mixed the ingredients well.

Meanwhile, in a large, preferably straight-sided, frying or saute pan, add enough oil to reach 1/4- to 1/3-inch deep. Heat until a shred of potato dropped in the oil sizzles immediately.

Using 2 tablespoons from a regular silverware set, form the pancakes.

Scoop up a generous spoonful of the potato mixture with 1 spoon. Using the other spoon, flatten the mixture. Slide the pancake into the oil.

Repeat until the pan is full, but not crowded. Cook the pancakes until browned to your liking on the first side. Using a spatula or 2 forks, turn the pancakes over and cook until done. Transfer the finished pancakes to the lined baking sheet. Repeat with the remaining mixture.

If serving the pancakes immediately, transfer the sheet to the preheated oven to keep warm. (If serving the pancakes later, set the pancakes aside to cool to room temperature, then refrigerate or freeze until ready to serve. Reheat the pancakes in a 350-degree oven.)

This is a basic, no-nonsense recipe that produces crisp pancakes, with moist, almost creamy centers. When doubling the recipe add the flour slowly; the full amount may not be needed.

Having grown up with latkes potato pancakes I can tell you this is an excellent recipe. You need to heed the advice given the kind of potato to use, the size to make the pancakes, etc. I like them served plain, with applesauce, and with sour cream and chives!

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