5 med. to lg. Idaho potatoes
2 eggs (slightly beaten)
2 tbsp. breadcrumbs
1 lg. or 2 med. onions
salt and pepper to taste
vegetable oil for frying

Peel potatoes and place in a bowl of cold water. Finely grate potatoes, draining off liquid. Finely grate onion and mix with potatoes. Add eggs, salt, pepper and breadcrumbs and mix well. Heat about 1 inch of oil in a large skillet. (Add some butter for flavor.) Drop by heaping tablespoonsful into hot oil (draining off any excess liquid). Flatten with spatula and fry on both sides until crisp and golden brown. Remove to paper towel to drain and keep warm until all latkes are done. Serve with sour cream.