3 med. potatoes
3 eggs, slightly beaten
1/2 c. flour
1/2 c. shredded carrot
1/4 c. green onion, thinly sliced
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. freshly ground pepper
Vegetable oil for frying (1 to 5 tbsp.)
Applesauce (opt.)

Peel and shred potatoes; place the shreds in cold water as you work to prevent darkening. DRAIN WELL! Pat dry with paper towels. Stir together drained potatoes, eggs, flour, carrots, green onions, salt, garlic powder and pepper. Mix well.

Heat 1 tablespoon oil in 12 inch skillet over medium heat. Drop about 1 tablespoon of the potato mixture into hot oil and gently make it into a 2 to 3 inch circle. Fry 4 or 5 at a time for 2 to 3 minutes until edges are crisp; carefully flip. Fry 2 to 3 minutes until golden brown. Drain on paper towels, keep warm until ready to serve. Serve with applesauce. Makes about 24 latkes.