Kartoffelpuffer (Potato Pancakes)

Ingredients:

• 1 3/4 lbs baking potatoes, peeled and coarsely shredded
• 1 medium yellow onion, peeled and roughly chopped
• 5 tbsp all-purpose flour
• 1 tsp salt
• 1/2 cup corn oil

1. Heat the oil in a heavy skillet. To test readiness, drop a little bit of potato into the oil--if bubbles form, the oil is ready. Scoop up the potato mixture in 1/4 cup portions and drop onto the skillet. Flatten with your spatula to about 1/4 inch thickness.
2. Cook the pancakes for about 2 1/2 to 3 minutes on both sides, or until nicely brown and crisp in texture. Keep warm between layers of paper towels until ready to serve. Serve with applesauce.