4 lg. Idaho potatoes (2 1/4 lbs.)
1 1/2 c. coarsely chopped onion
1/2 c. lemon juice
4 eggs, lightly beaten
1/2 c. matzoh meal
Salt & pepper to taste
Vegetable oil for frying

Yield: 12 to 15 pancakes, serves 3 to 4 people. Serve with applesauce or sour cream.

1. Scrub potatoes but do not peel, cut into pieces that will enter feed tube of food processor.

2. Grate potatoes 1/2 at a time with onion, adding lemon juice so potatoes won't turn brown.

3. Drain potato onion mixture with a fine sieve and reserve liquid.

4. Place potatoes in large bowl. Combine eggs, matzoh meal, salt and pepper with thick white starch left in the reserved liquid. (Throw out liquid.) Combine mixture with potatoes.

5. Heat oil to a depth of one inch in heavy skillet.

6. Form pancakes, using a heaping tablespoon of batter for each, flattening them as adding to skillet. Fry turning once until golden brown. Drain on paper towels.

7. Pancakes may be kept warm in 250 degree oven.

8. Serve with applesauce or sour cream.