Instructions: Wash potatoes; remove spots or blemishes with a small knife. Peel potatoes, if desired. With hand grater or food processor fitted with steel shredding blade, coarsely grate potatoes. Transfer to large bowl; cover with cold water and let stand 10 minutes. Drain potatoes in colander, pressing out excess liquid. Using hand grater or food processor fitted with steel blade, grate or chop onion. Combine drained potatoes, onion, eggs, matzo meal or flour and salt; mix well. (As mixture stands, more liquid will accumulate. Do not pour off liquid; stir mixture frequently to blend.)

In large skillet, heat 1/4-inch oil over medium heat until hot. Drop potato mixture by tablespoons into hot oil; flatten slightly with spatula. Cook pancakes, a few at a time, until golden brown on both sides, turning once and adding more oil if necessary. Drain on paper towels. Keep cooked pancakes warm in preheated 2000F oven while others are cooking. Serve pancakes warm, with applesauce.

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