Instructions: Peel the potatoes and soak them in salted water. (This will prevent discoloration.)

Grate the potatoes and then grind them fine in a food grinder. Combine the potatoes with the egg, flour, salt and pepper and oil. Mix well.

In one-sixteenth inch of oil, panfry a few pancakes at a time until they are golden brown and crisp on both sides, 3 to 4 minutes per side. Remove to paper towels to drain.

Serve warm with sour cream and applesauce.

This recipe makes about 1 dozen pancakes.

Note: Use a mounded tablespoon to measure out the batter and flatten into a 4-inch circle in the hot oil. These pancakes should be thin and crispy.

Comments: This dish is Russian, it is Jewish, it is peasant, it is delicious. When Russian immigrants came to these shores they found potatoes were even more plentiful here than in the homeland. So what do you eat? Potatoes!

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